Snickerdoodle Pie

(Courtesy of Better Homes and Gardens)

Ingredients:
1 single crust refrigerated unbaked pie crust
1 Tbsp. raw sugar or coarse sugar
3/4 tsp. ground cinnamon, divided
2 tsp. butter, melted
1/2 c. packed brown sugar
1/4 c. butter
3 Tbsp. water
2 Tbsp. light-colored corn syrup
1 1/2 tsp. vanilla, divided
1/4 c. butter, softened
1/2 c. granulated sugar
1/4 c. powdered sugar
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cream of tartar
1 egg
1/2 c. milk
1 1/4 c. all-purpose flour

Directions:
Preaheat oven to 350 degrees.  Prepare pastry and line 9 inch pie plate.  In a large bowl, combine raw sugar and 1/2 tsp. cinnamon.  Brush melted butter over crust.  Sprinkle with 1 tsp. of cinnamon sugar mixture.  Set aside.

For syrup, in saucepan combine brown sugar, 1/4 c. 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.  Set aside.

In mixing bowl, beat 1/4 c. 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 tsp. vanilla.  Gradually beat in milk until combined.  Beat in flour.  Spread evenly in crust-lined pie 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 about 20 minutes more or until top is puffed and golden brown, and a toothpick inserted near center comes out clean.  Cool 30 minutes on a wire rack.  Serve warm.

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