Featuring Snickerdoodle Pie
As I posted yesterday, I hosted a pie exchange at my home yesterday in conjunction with using my new Swiffer Bissel Steamboost steam mop. A what? A pie exchange. We’ve all heard of cookie exchanges, but why not a PIE exchange? We’re coming up on the Most Wonderful Time of the Year when we indulge in good food, good company and good desserts, so why not kick it off in style with a pie exchange.
I had 7 friends, along with their children, over and we each brought a pie. Some went the storebought route with red velvet and chocolate peanut butter cup pie. Both delicious! And the rest were rounded out with chocolate pie, pumpkin pie, caramel pecan pie, chocolate walnut pie, apple cranberry oatmeal cookie pie, chocolate amaretto pie, and snickerdoodle pie. There was not a bad pie in the bunch. Even I, not a huge fan of nuts in things, loved each and every pie that entered my house.
I LOVE to bake. LOVE IT. But I don’t do it much because then I eat what I bake, and not in moderation. So these kinds of events are where I get to do my thang. By the end of the exchange when all was said and done, we each had about 8 slices of pie to take home. When you share that with your family, can’t really overindulge. Unless your husband is out tailgating and ends up staying for the game and doesn’t get home until almost midnight. Then you get extra pieces of pie. But I digress.
The pie I chose to make was Snickerdoodle Pie with a recipe from Better Homes and Gardens. It had the distinction of being a bit more like a cake or breakfast type pie, but it was absolutely delicious!
It does take a while to prepare, in several steps, but when eating it warm (and perhaps with a scoop of cinnamon ice cream), it’s worth every second! Here is the recipe, courtesy of Better Homes and Gardens:
- 1 recipe Single-Crust Pie Pastry, see recipe, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
- 1 tablespoon raw sugar or coarse sugar
- 1/2 teaspoon plus 1/4 teaspoon ground cinnamon, divided
- 2 teaspoons butter, melted
- 1/2 cup packed brown sugar
- 1/4 cup butter
- 3 tablespoons water
- 2 tablespoons light-colored corn syrup
- 1/2 teaspoon plus 1 teaspoon vanilla, divided
- 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
- 1/2 cup milk
- 1 1/4 cups all-purpose flour
2.For syrup, in saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and 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 tsp. vanilla. Set aside.
3.In mixing bowlbeat 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 tsp. vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined pie plate.
4.Slow pour syrup over the filling in pie plate. Sprinkle with remaining cinnamon-sugar mixture. Cover edges of pie with foil.
5.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. Makes 10 servings.
The pie exchange as a whole was a hit! It was fairly small, as I gave fairly short notice, but it was successful! I hope it’s the first of many for years to come!
What are your favorite pies? Do you participate in holiday food exchanges?