This is a very easy pie to make and really looks and tastes just like an overgrown Snickerdoodle cookie. If you are a fan of cinnamon toast with your morning coffee, then this is the pie for you! It is really more like a cake baked into a pastry shell, which is why it tastes very much just like the cookies. It tastes best served warm with a scoop of vanilla ice cream on top.

So the next time you are in the mood for cookies and milk, ask yourself this telling question:  Are you sure you wouldn’t rather have pie? If you decide pie’s the thing, now you can have your pie and cookie, too!

 

INGREDIENTS

1 single unbaked pie crust

1 tablespoon raw or coarse sugar

¾ teaspoon ground cinnamon

2 teaspoons butter, melted

½ cup packed brown sugar

¼ cup butter

3 tablespoons water

2 tablespoons light corn syrup

1½ teaspoons vanilla

¼ cup butter, softened

½ cup granulated sugar

¼ cup powdered sugar

1 teaspoon baking powder

½ teaspoon salt

¼ teaspoon cream of tartar

1 egg

½ cup milk

1¼ cups all-purpose flour

 

INSTRUCTIONS

Preheat the oven to 350ºF. Roll out the single pie crust and line a 9-inch pie dish with the crust. Crimp edges as desired.

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.

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.

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.

Spread the cookie mixture evenly into the pie dish. Slowly pour the syrup over the top. Sprinkle with the remaining cinnamon sugar mixture.

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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Quick Tip:  To keep your pie from having a soggy bottom crust, set your pie pan on a pre-heated sheet pan and bake the pie on the lowest rack of your oven. This cooks your pie sort of from the bottom up and gives you a firmer crust that the cakey batter will not soak into.

Recipe courtesy of Deborah at Taste and Tell, image courtesy of americancupcakelife.com