So I've decided to ease into my "spicy" fall recipe extravaganza slowly by starting with a recipe that highlights just a single spice: cinnamon. I was instantly intrigued when I came across this recipe for Snickerdoodle Pie from Better Home & Gardens because it seems simple and homey yet comforting in the way that fall food always is. And, I mean, who doesn't love Snickerdoodles?
Even though it's assembled like a pie, this dessert puffs up just like its cookie namesake.
I also decided to pair this pie with a jarred caramel sauce and a quick cinnamon whipped cream. I'm totally pushing the cinnamon whipped cream this fall because it pairs with everything and is possibly the easiest way ever to impress your friends :) Also a note, the cinnamon syrup that tops this pie is delicious on its own and you may want to make up a couple of extra batches just to put on apple pie or vanilla ice cream or just about anything else you have in the house. It's that good.
Oh, and on a personal note...This is my 50th blog post! Hurray for me and a HUGE thanks to all of my readers out there!
1 recipe of your favorite pie crust
or 1 rolled, refrigerated unbaked pie crust
1 Tbs sugar
1/2 plus 1/4 tsp cinnamon, divided
2 tsp butter, melted
1/2 cup packed brown sugar
1/4 cup butter
3 Tbs water
2 Tbs light corn syrup
1/2 plus 1 tsp vanilla, divided
1/4 cup butter, softened
1/2 cup sugar
1/4 cup powdered sugar
1 tsp baking powder
1/4 tsp cream of tartar
1/2 tsp salt
1/2 cup milk
1 1/4 cups all-purpose flour
1. Preheat oven to 350 degrees. Prepare pie crust and line 9-in pie plate. In a bowl combine 1 Tbs. sugar and 1/2 tsp cinnamon. Brush melted butter over pie crust and sprinkle with 1 tsp of cinnamon sugar mix, set aside. (Reserve remaining cinnamon sugar).
2. For syrup, in a small saucepan combine brown sugar, 1/4 cup butter, 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 and set aside.
3. In a mixing bowl, beat 1/4 cup softened butter with an electric mixer for 30 seconds. Beat in sugar, powdered sugar, baking powder, salt and cream of tartar until well combined. Beat in egg and 1 tsp vanilla. Gradually beat in the milk until combined. Beat in flour. Spread evenly in crust-lined plate.
4. Slowly pour syrup over the filling in the pie plate, sprinkle with remaining cinnamon sugar. Cover edges of the pie with foil and bake 25 minutes. Remove foil and bake about 20 minutes more or until top is puffed and golden brown. Cool 30 minutes on a wire rack and serve warm.
Cinnamon Whipped Cream
8 oz whipping cream
1/8 cup powdered sugar
1 tsp vanilla
1/4-1/2 tsp cinnamon depending on taste
1. Using an electric mixer, beat cream at medium speed until fluffy and thick, about 2 minutes.
2. Add remaining ingredients to taste and mix until combined.
That's it!! I told you it was easy.