Sunday, February 19, 2017

Snickerdoodle Pie

There are certain food smells that make us instantly hungry. With me, there is not a lot of foods that fall into this category, but this one definitely qualifies. As this baked, the smell of buttery brown sugar and cinnamon wafted through the house. It was hard to wait until the pie cooled before trying a slice. Since I do not work in the food industry, I have enjoyed the luxury of experiencing a variety of different scents of food while it is baking-unlike the person that fries chicken all day. Rather than smelling of grease and chicken, I much prefer to smell like cookies, much like John Travolta in the movie Micheal.

As you can see, pie is not really the end result of the recipe. Instead, the result is a big fluffy Snickerdoodle cake sitting in a flaky crust. The crust at the bottom is coated in butter and cinnamon sugar and it has a brown sugar syrup poured on top of filling prior to baking.

The moist cake teams up with a flaky crust to create a nice contrast in texture. Also, no one can deny the delicious classic flavors of butter, brown sugar and cinnamon. This cake is light enough to have for tea or an after dinner dessert. Another nice point is that it is appropriate for any season.

Snickerdoodle Pie
adapted from Better Homes and Gardens

1 recipe for single crust pie
1 tablespoon raw or coarse sugar
1/2 tsp cinnamon
2 tsp butter, melted

1/2 cup brown sugar, packed
3 tbs water
2 tbs light corn syrup
1/4 cup butter
1/4 tsp cinnamon
1/2 tsp vanilla

1/2 cup granulated sugar
1/4 cup powdered sugar
1 tsp baking powder
1/2 tsp salt
1/4 tsp cream of tartar
1 1/4 cup flour
1/4 cup butter
1 egg
1 tsp vanilla
1/2 cup milk

Start by taking the dough for the crust and lining a 9 inch pie plate. Form the decorative top edge according to your preference. Whisk the cinnamon and sugar together a small bowl. Using a pastry brush, butter the surface of the formed pie dough with the melted butter. Then sprinkle the surface of the dough with one teaspoon of the cinnamon/sugar mixture. Set aside.

The next component is the syrup. Melt the butter in a saucepan over medium heat. Add the remaining syrup ingredients and whisk together. Continue to whisk until sugar is dissolved. Let mixture come to a boil and let cook, boiling for about 2 minutes. Remove from heat and set aside.

Preheat the oven to 350 degrees.Then start making the filling. Sift together salt, cream of tartar, flour and baking powder in a medium size bowl. In another bowl, cream together butter and both types of sugar. Beat in the egg and the vanilla. Once blended, mix in the milk until the mixture turns into a batter. Lastly, use a wooden spoon and fold in the sifted ingredients.

Spoon the batter into the prepared crust and smooth out evenly. Then pour the syrup in a thin stream over the surface of the batter. Sprinkle the last of the cinnamon/sugar mixture over the surface of the

Cover the crust edges of the pie with foil. Place pie in oven and let bake for 25 minutes. After this baking session is complete, remove the foil from the pie edges and place pie back in oven. Bake for about 20-25 minutes or until tester comes out clean. Put pie plate on rack to cool. After 30 minutes cooling time, slice and serve. This pie should be served warm.
                                          **LAST YEAR:Caramel Pecan Silk Pie**