Snickerdoodle Pie Recipe 445

SNICKERDOODLE PIE RECIPE - (4.4/5)

Steps:

• 1. Preheat oven to 350 degrees F. Thaw your pie crust according to the package, or place your pie crust in a pie dish. Brush the 2 tbsp melted butter and sprinkle with 1 tbsp cinnamon sugar. Set aside. 2. Cream the 1/4 C butter with the sugars until smooth. Mix in the flour. Then add in baking powder, salt, and cream of tartar. Add in the egg, milk, and vanilla. Beat until smooth then spread onto the crust. 3. In a saucepan, melt the butter, brown sugar, cinnamon, vanilla, and water until slightly bubbling. Pour onto the pie filling and sprinkle the remaining 1 tbsp cinnamon sugar. 4. Cover the edges of the pie crust with foil and bake for 20 minutes. Remove the foil and bake for another 15 minutes or until the pie only slightly moves.

SNICKERDOODLE PIE

Steps:

• Preheat oven to 350 degrees F.
• Prepare pastry crust and line 9-inch pie plate.
• In bowl combine raw sugar and 1/2 teaspoons cinnamon.
• Brush melted butter over crust and sprinkle with 1 teaspoon of cinnamon-sugar mixture.
• Set aside.
• FOR SYRUP:.
• In saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and 1/2 tbsp vanilla, 1/4 tsp cinnamon.
• Heat to boiling over medium heat, stirring to dissolve sugar.
• Boil gently for 2 minutes. Remove from heat.
• Stir in 1/2 teaspoon vanilla. Set aside.
• FOR FILLING:.
• In mixing bowl beat 1/4 cup softened butter with electric mixer on medium speed for 30 seconds.
• Beat in granulated sugar, powdered sugar, baking powder, salt, and cream of tartar until well combined.
• Beat in egg and 1 teaspoon vanilla.
• Gradually beat in milk until combined.
• Beat in flour.
• Spread evenly in crust-lined pie plate.
• Gently pour the syrup over the filling.
• Sprinkle with remaining cinnamon-sugar mixture.
• Cover edges of pie with foil.
• Bake pie 25 minutes; carefully remove foil.
• Bake about 20 minutes more or until top is puffed and golden brown, and a toothpick inserted near center comes out clean.
• Cool 30 minutes on wire rack.
• Serve warm.

SNICKERDOODLE-CRUSTED APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C); position rack in the bottom third of oven.
• Whisk 2 1/2 cups flour, 2 tablespoons sugar, 1 teaspoon cinnamon, 1 1/2 teaspoons salt, and cream of tartar in a large bowl. Drizzle in butter. Stir crust mixture until just combined and crumbly.
• Transfer 1 1/4 cups of crust mixture into a separate bowl; add the remaining 1/4 cup sugar and 1 teaspoon cinnamon. Knead with your fingertips until well combined but still crumbly. Cover with plastic wrap; freeze crumb topping until ready to use.
• Pour vinegar and water into the remaining crust mixture. Mix to form a dough; transfer to a lightly floured work surface and knead until smooth. Press dough onto the bottom and sides of a pie plate using a flat-bottomed measuring cup to make the bottom crust. Crimp edges with a lightly floured fork. Freeze until ready to use.
• Toss apples, 1/2 cup sugar, 3 tablespoons flour, 1 teaspoon cinnamon, and sea salt together in a large bowl. Pile over the bottom crust and cover with the crumb topping.
• Bake on the bottom rack of the preheated oven until lightly browned, about 20 minutes.
• Reduce oven temperature to 350 degrees F (174 degrees C). Turn pie and continue baking, covering crust aluminum foil or a pie shield halfway through, until crust is golden brown, about 50 minutes. Cool on a wire rack before slicing, about 1 hour.