Snickerdoodle Pie
Source of Recipe
Sandy H
Crust:
1/2 cup butter, softened
1 egg
1 1/2 cups flour
1/4 tsp salt
1 tsp cream of tartar
1 1/2 tsp cinnamon
3/4 cup sugar
Preheat oven to 350 degrees. Spray a 9" glass pie plate well with cooking spray, including up the sides. Set aside; also grease one cookie sheet- you'll see why.
In mixing bowl, cream butter until light; add egg and beat well. Add the dry ingredients and blend until a dough forms.
Now here's the funny part- (for me anyway) take out enough dough to make four or five cookies- 1" balls each. Roll in a mixture of cinnamon and sugar- about 1/4 cup sugar mixed with 1/2 tablespoon cinnamon. Arrange two inches apart on greased baking sheet and bake for about 15 minutes. Cool, then eat while you make the rest of the pie! (sorry, I had too much dough for the pie plate and needed to reduce it by just a little- and didn't want to waste any!!)
Now, with the rest of the dough, pat into the greased pie plate, on the bottom and up the rim.Prick all over with a fork. Bake at 350 degrees for about 20 minutes, until dry but not really browned. Cool.
Filling:
1 1/2 cups sugar
3 tablespoons flour
1/8 tsp salt
3 eggs, well-beaten
2 tablespoons melted butter
1 1/2 cups buttermilk
1 tsp vanilla
1/4 tsp almond extract
1 tsp cinnamon
Mix all ingredients very well, and pour into cooled Snickerdoodle crust. Sprinkle the whole top with the cinnamon-sugar mixture. Bake 30-40 minutes, or until a knife inserted in center comes out clean. Check after 30 minutes- you don't want it over-baked. Lay a piece of foil over the top if the crust edge is browning too much before the filling is done.
This pie tastes good at room temperature, but Gary LOVED it after it had chilled in the refrigerator.
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