Snooderdoodle Pie

Did I get your attention with the title? Do you find yourself thinking, "What the heck is a Snooderdoodle, and how do you get it into a pie?" Does it matter? I mean doesn't it look GLORIOUS?

Okay so this pie is actually called Snickerdoodle pie. So how did the whole Snooderdoodle thing come about? One of the Little Men of course.

Middle Little Man was with me the whole time I was making this. He was beside himself waiting to have some. When I finally pulled it out of the oven, he excitedly asked, "Mom now can I have some snooderdoodle pie?" Insert a goofy adoring grin on my Momma face here.

I will now  be calling it this FOREVER.

I came across this recipe while drooling over my new favorite site The Noble Pig...yes I that is what it is called. This site is filled with a never-ending drool-fest of the most delightful recipes. I practically cheered when I came across this recipe for Snickerdoodle Pie. I mean I ADORE snickerdoodles. To put them in pie form seemed genius. I woohooed when I realized I had all the ingredients already in my house. So yes, I literally made it the very same day of finding it.

This was an easy pie with a delicious outcome. It is a little cake like inside, so basically cookie, pie, and cake all rolled in one. Perfect!

So check your pantry, make a quick run to the store and make your family some Snooderdoodle Pie...they will love it.

Snooderdoodle Pie a.k.a Snickerdoodle Pie

1 rolled refrigerated unbaked piecrust
1 Tablespoon raw sugar or coarse sugar (I used regular sugar because that is what I had, it still turned out delightful)
3/4 teaspoon ground cinnamon, divided
1/2 cup butter plus 1 Tablespoon, divided (some softened, some melted)
1/2 cup packed brown sugar
3 Tablespoons water
2 Tablespoons light colored corn syrup
1-1/2 teaspoons vanilla, divided
1/2 cup granulated sugar
1/4 cup powdered sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1 egg
1/2 cup milk
1-1/4 cups all-purpose flour

Preheat oven to 350^o F.  Prepare pastry and line 9" pie plate.  In a bowl combine raw sugar and 1/2 teaspoon cinnamon.  Brush melted butter over crust.  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 1/4 teaspoon cinnamon.  Heat to boiling over medium heat, stirring to dissolve sugar.  Boil gently 2 minutes.  Remove from heat.  Stir in 1/2 teaspoon 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 teaspoon vanilla.  Gradually beat in milk until combined.  Beat in flour.  Spread evenly in crust-lined plate.

Slowly pour syrup over filling in pie plate.  Sprinkle with remaining cinnamon-sugar mixture.  Cover edges of pie with foil.

Bake pie 25 minutes; carefully remove foil.  Bake 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.