Snickerdoodle Pie - cooking recipe

Ingredients

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

Preparation

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.