SNICKERDOODLE PIE
This cinnamon-filled sweet is cakey, with all the charm of the cookie in pie form. Serve it warm, topped with vanilla ice cream.
Provided by Annacia
Categories Pie
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 279.2, Fat 11.5, SaturatedFat 6.9, Cholesterol 49.3, Sodium 253, Carbohydrate 41.9, Fiber 0.5, Sugar 26.2, Protein 2.8
SNICKERDOODLE-CRUSTED APPLE PIE
What happens when you combine two of our favorite things into one pie? Magic. Buttery cookie crumbs scented with cinnamon act as both crust and crumble topping, making this an easy and delicious dessert option for your Thanksgiving table.
Provided by Ashley Baron Rodriguez
Categories Desserts Pies Apple Pie Recipes
Time 2h35m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 431.5 calories, Carbohydrate 65.6 g, Cholesterol 45.8 mg, Fat 17.7 g, Fiber 3.2 g, Protein 4.8 g, SaturatedFat 11 g, Sodium 495.5 mg, Sugar 30.9 g
SNICKERDOODLE PIE
Number Of Ingredients 19
Steps:
- Instructions 1. Preheat the oven to 350ºF. Roll out the single pie crust and line a 9inch pie dish with the crust. Crimp edges as desired. 2. In a bowl, combine the tablespoon of coarse or raw sugar and ½ teaspoon of the cinnamon. Brush the 2 teaspoons of melted butter on the bottom of the pie crust, then sprinkle 1 teaspoon of the cinnamon sugar mixture over the butter. Set aside. 3. In a small saucepan over medium heat, combine the brown sugar, ¼ cup butter, water, corn syrup, and remaining ¾ teaspoon of cinnamon. Bring to a boil, stirring to dissolve the brown sugar. Let the mixture boil for 2 minutes, then remove from the heat. Stir in ½ teaspoon of vanilla, and set aside. 4. In a mixing bowl, beat the ¼ cup softened butter on medium speed for 30 seconds. Beat in the ½ cup of granulated sugar, powdered sugar, baking powder, salt and cream of tartar. Beat in the egg and the remaining 1 teaspoon of vanilla extract. Slowly beat in the milk, just until combined. Add in the flour, and beat to combine. 5. Spread the cookie mixture evenly into the pie dish. Slowly pour the syrup over the top. Sprinkle with the remaining cinnamon sugar mixture. 6. Cover the edges of the pie with foil, and bake for 25 minutes. Remove the foil, and continue to bake until the top of the pie is puffed and golden brown, and a toothpick inserted in the middle comes out clean, about 20 more minutes. Cool for at least 30 minutes before serving. If desired, serve with cinnamon ice cream or vanilla ice cream dusted with cinnamon.
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4.2/5 (54)Calories 385 per serving
- Preheat oven to 350 degrees F. Prepare pastry and line 9-inch pie plate. In bowl combine raw sugar and 1/2 tsp. cinnamon. Brush melted butter over crust. Sprinkle with 1 tsp. of cinnamon-sugar mixture. Set aside.
- For syrup, in saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and 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 tsp. vanilla. Set aside.
- 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 tsp. vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined pie plate.
- Slow pour syrup over the filling in pie plate. Sprinkle with remaining cinnamon-sugar mixture. Cover edges of pie with foil.
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- Roll out pie dough on a lightly floured surface into an 11-inch circle. Fit into a 9-inch pie pan and trim edges so they overhang by 1 inch. Fold dough under to create a double-thick edge; crimp decoratively. Place in refrigerator to chill while preparing filling.
- Preheat oven to 350ºF. Set a rack in lower third of oven. Line a baking sheet with foil and set it on oven rack. In a small bowl, stir together cinnamon and 1 Tbsp. sugar. In a large bowl, whisk together melted butter, buttermilk, egg yolks, flour, vanilla, salt and remaining 1 cup sugar. Pour into chilled pie shell. Sprinkle cinnamon-sugar over custard.
- Set pie on preheated baking sheet and bake for 20 minutes. Without opening oven, reduce temperature to 325ºF and bake until pie is set, puffed and golden, about 20 minutes longer. Let cool on a wire rack, then serve, or cover loosely with plastic wrap and refrigerate to serve cold.
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