Snickerdoodle Pie Crust Cookies Food

SNICKERDOODLE PIE

Steps:

• 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.

GLUTEN FREE SENSATIONAL SNICKERDOODLE PIE CRUST

Steps:

• Process in the food processor until well combined. Place in a 9" pie shell. Press down and smooth it up the sides. Bake at 350 for eight minutes. Let cool. Fill as desired - works great for pumpkin and pecan pies!

SNICKERDOODLE-CRUSTED APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C); position rack in the bottom third of oven.
• Whisk 2 1/2 cups flour, 2 tablespoons sugar, 1 teaspoon cinnamon, 1 1/2 teaspoons salt, and cream of tartar in a large bowl. Drizzle in butter. Stir crust mixture until just combined and crumbly.
• Transfer 1 1/4 cups of crust mixture into a separate bowl; add the remaining 1/4 cup sugar and 1 teaspoon cinnamon. Knead with your fingertips until well combined but still crumbly. Cover with plastic wrap; freeze crumb topping until ready to use.
• Pour vinegar and water into the remaining crust mixture. Mix to form a dough; transfer to a lightly floured work surface and knead until smooth. Press dough onto the bottom and sides of a pie plate using a flat-bottomed measuring cup to make the bottom crust. Crimp edges with a lightly floured fork. Freeze until ready to use.
• Toss apples, 1/2 cup sugar, 3 tablespoons flour, 1 teaspoon cinnamon, and sea salt together in a large bowl. Pile over the bottom crust and cover with the crumb topping.
• Bake on the bottom rack of the preheated oven until lightly browned, about 20 minutes.
• Reduce oven temperature to 350 degrees F (174 degrees C). Turn pie and continue baking, covering crust aluminum foil or a pie shield halfway through, until crust is golden brown, about 50 minutes. Cool on a wire rack before slicing, about 1 hour.