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Snickerdoodle Pie

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“This cinnamon-filled sweet is cakey, with all the charm of the cookie in pie form. Serve it warm, topped with vanilla ice cream.”
READY IN:
1hr 25mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

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

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