Tuesday, February 9, 2010

Snickerdoodle Pie

Prep: 20 mins
Bake: 40 mins
Serves: 8

  • 1 recipe Flaky Pie Dough
  • 1/4 tsp. cinnamon
  • 1 cup plus 1 Tbsp. sugar
  • 4 Tbsp. unsalted butter, melted and cooled
  • 1 1/2 cups buttermilk
  • 4 large egg yolks
  • 1/4 cup all-purpose flour
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
1.) Roll out pie dough on a lightly floured surface into an 11-inch circle. Fit into a 9-inch pie pan and trip edges so they overhang by 1-inch. Fold dough under to create a double-thick edge; crimp decoratively. Place in refrigerator to chill while preparing filling.

2.) Preheat oven to 350 degrees F. Set a rack in lower third of oven. Line a baking sheet with foil and set on oven rack. In a small bowl, stir together cinnamon and 1 Tbsp. sugar. In a large bowl, whisk together melted butter, buttermilk, egg yolks, four, vanilla, salt and remaining 1 cup sugar. Pour into chilled pie shell. Sprinkle cinnamon and sugar over custard.

3.) Set pie on preheated baking sheet and bake for 20 minutes. Without opening oven, reduce temperature to 325 degrees F and bake until pie is set, puffed and golden, about 20 minutes longer. Let cool on a wire rack, then serve, or cover loosely with plastic wrap and refrigerate to serve cold.

Per serving: 396 Cal., 20g Fat (10 Sat.), 138mg Chol., 1g Fiber, 6g Pro., 48g Carb., 178mg Sod.

Recipe via All You Magazine

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