This cinnamon-filled sweet is cakey, with all the charm of the cookie in pie form. Serve it warm, topped with vanilla ice cream.
- 1 -9 inch pie crust (homemade or purchased)
- 2 teaspoons butter, melted
- 1 tablespoon raw sugar or 1 tablespoon coarse sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cinnamon
- 1⁄2 cup packed brown sugar
- 1⁄4 cup butter
- 3 tablespoons water
- 2 tablespoons light corn syrup
- 1⁄2 teaspoon vanilla
- 1⁄4 cup butter, softened
- 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 teaspoon vanilla
- 1⁄2 cup milk
- 1 1⁄4 cups all-purpose flour
- Preheat oven to 350 degrees F.
- Prepare pastry crust and line 9-inch pie plate.
- In bowl combine raw sugar and 1/2 teaspoons cinnamon.
- Brush melted butter over crust and 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 1/2 tbsp vanilla, 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 teaspoon vanilla. Set aside.
- FOR FILLING:.
- 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 pie plate.
- Gently pour the syrup over the filling.
- 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 wire rack.
- Serve warm.
Delicious -- a little bit of work, but not ridiculously hard, and totally worth the steps. I used 1 tsp of cinnamon in the sugar mixture and accidentally used all of it on the crust instead of saving some for the top -- still turned out great, though . Made this as one of our Thanksgiving desserts and it disappeared VERY quickly! :)
Saw this in a magazine. Thought I'd give it a try. As can be seen by the ingredients & directions, it is not a quickly-made pie. But the outcome is well worth it. Delicious! I actually liked it even better at room temp. It's a wonderful post. Thanks.
My kids love the cookie version so i made this recipe and both my kids and husband said this was a hit.