1 (7 1/2 oz.) refrigerated pie crust, unbaked
1 T+ 1/2 C of sugar
1/2 t + 1/4 t ground cinnamon, divided
2 t butter, melted
1/2 C brown sugar, packed
1/4 C of cold butter
3 T water
2 T light corn syrup
1/2 t + 1 t of vanilla
1/4 C of butter, room temperature
1/4 C of powdered sugar
1/2 t salt
1/4 t cream of tartar
1 egg
1/2 C of milk
1 1/4 C of flour
The procedure of making it:
Allow the oven to preheat to 350 degrees. Place the pie crust into a 9 inch pie plate. Mix together 1 T of sugar and 1/2 t of cinnamon in a small mixing bowl. Brush the melted butter over the entire pie crust. Sprinkle the crust evenly with 1 t of the cinnamon sugar mixture. Place the brown sugar and the cold butter into a saucepan. Stir the water, corn syrup and the remaining cinnamon into the mixture. Place the pan over medium heat and bring the mixture to a gentle boil stirring to dissolve the sugar. Boil the mixture gently for 2 minutes. Remove the pan from the heat and stir in 1/2 t of vanilla. Beat the softened butter with an electric mixer on medium speed for 30 seconds. Beat in the remaining sugar, the powdered sugar, baking powder, salt and cream of tartar until well blended.
Add the egg and remaining vanilla and beat until blended together well. Slowly add the milk beating as you add to blend in. Add the flour and continue beating until moistened well. Spread the mixture into the prepared pie crust. Carefully pour the syrup mixture over the top of the entire pie and sprinkle with the remaining cinnamon sugar mixture. Cover the edges of the pie crust with heavy duty aluminum foil to keep them from over browning. Bake the pie 25 minutes then remove the foil. Continue baking 20 minutes or until the top of the pie is puffed and a toothpick inserted in the center comes out clean. Cook 30 minutes before cutting.
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