This recipe starts by coating the (store-bought!) pie crust with a cinnamon sugar mixture - to mimic the cinnamon sugar coating of a traditional snickerdoodle cookie.
Then comes the filling, a little bit like a giant sugar cookie...
And then you pour on the sticky, caramel topping!
Once it's baked up, it's a golden brown, delicious looking cookie pie. It reminds me a little of my chocolate chip pie - only because it's turned a classic cookie into a pie!And like the chocolate chip pie, it's really best served warm. And with a scoop of ice cream. Now I'm hungry.
Unfortunately despite my best attempts, I couldn't get a slice out without the crust falling off, but somehow my guests seemed not to mind!
Tip of the Day: If you don't have a pastry brush to spread the melted butter on the pie crust, the next best thing is just to use your (clean!) fingers.
Recipe: (from Baking Bites)
2 tsp butter or margarine, melted
1 tbsp sugar
2 tbsp cinnamon
1/2 cup brown sugar
1/4 cup (1/2 stick) butter or margarine, softened
3 tbsp water
2 tbsp corn syrup
1/4 tsp ground cinnamon
1 tsp vanilla
1/4 cup butter or margarine, softened
1/2 cup sugar
1 tsp baking powder
1/4 tsp cream of tartar
1/2 tsp salt
1 tsp vanilla
1/2 cup milk
1 1/4 cups flour
Brush the inside of the pie crust with the melted butter. Combine the sugar and cinnamon and use to cover the entire inside of the crust.
Combine the brown sugar, butter, water, corn syrup and cinnamon, and bring to a boil. Boil for two minutes, then remove from heat and stir in the vanilla.
Cream together the butter, sugar and powdered sugar until light and fluffy. Blend in the baking powder, cream of tartar and salt. Beat in egg and vanilla, followed by the milk. Stir in the flour, mixing until just combined.
Pour the cookie mixture in to the crust, and carefully pour the syrup on top. Place into a 350 F oven and bake for about 45 minutes, until browned.
Cool for at least 30 minutes before serving. Serve warm.