In my quest to find my favorite Snickerdoodle recipe, I’ve come across several Snickerdoodle-inspired recipes that aren’t for cookies.  I tried this one over the weekend with some adjustments – mainly that I skipped the crust.  I liked it a lot, and next time will try a few alterations to make it less cakey and more moist.  The cinnamon/sugar/butter mixture that I used as a middle layer of the pie is perfectly gooey and delicious.  The cinnamony syrup that is poured over the top of the pie cooks into a crusty top layer for the perfect amount of cinnamon topping, though mine does not look as pretty as the picture from the inspiration recipe.

Source:  http://www.tastesoflizzyt.com/2013/05/01/snickerdoodle-pie/

If you want your Snickerdoodle Pie to have a crust, use 1 pastry shell

Cinnamon Syrup top layer

1/4 cup butter, melted

1/4 teaspoon cinnamon

1/2 cup brown sugar

2 tablespoons water

2 tablespoons corn syrup

1 teaspoon vanilla

Cinnamon Middle Layer

1/4 cup softened butter

1/2 cup 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 flour

Preheat oven to 350 degrees (325 if using convection).  If you’re using a pie crust, place it in a 9 inch pan.  I prefer skipping the crust.

Cinnamon Syrup Top Layer

Mix all syrup ingredients other than vanilla in a small saucepan.  Bring to a boil and let it boil gently for 2 minutes, stirring occasionally until the sugar is dissolved.

Remove the pan from the heat and add 1 teaspoon vanilla.

Batter

Mix the butter and sugar until light and fluffy in your mixer.  Mix in the egg and vanilla.  Then mix the dry ingredients together and blend them into the mixture.

Slowly add milk while mixer is running.

Once the batter is just blended, pour half of it in a greased pie plate (or pie crust without any butter).  Note:  the original recipe calls for the crust, then what I’m calling the Cinnamon Middle Layer, and then all of the batter.  I moved this layer to the middle so that it wouldn’t stay on the bottom of the pan.

Cinnamon Middle Layer

Pour the melted butter on the batter and spread it around around as evenly as you can.  Sprinkle 1 teaspoon each of cinnamon and sugar onto the butter layer.

Pour the remaining batter over the cinnamon middle layer.

Pour the Cinnamon Syrup Top Layer on top, covering the entire pie.

Cover the edges of the pie in foil.  Bake at 350 degrees (or 325 convection) for 25 minutes.  Then take the foil off, and bake for an additional 20-25 minutes.  Serve warm, adding ice cream if you wish.