Snickerdoodle Pie

Prep: 40 min
Bake: 45 min
Cool: 30 min
Stand: 30 min

Ingredients:
1 rolled refrigerated unbaked piecrust (1/2 of a 15 oz pkg)
1 tbsp raw sugar or coarse sugar
1/2 plus 1/4 tsp ground cinnamon, divided
2 tsp butter, melted
1/2 cup packed brown sugar
1/4 cup butter
3 tbsp water
2 tbsp light-colored corn syrup
1/2 plus 1 tsp vanilla, divided
1/4 cup butter, softened
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 egg
1/2 cup milk
1-1/4 cups all-purpose flour

Directions:
Preheat oven to 250 degrees F. Prepare pastry and line 9-inch pie plate. In 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 a saucepan combine brown sugar, 1/4 cup butter, the 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 a 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 tsp vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined pie plate.

Slow pour syrup over the 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 tip is puffed and golden brown, and toothpick inserted near center comes out clean. Cool 30 minutes on wire rack. Serve warm. Makes 10 servings.