Snickerdoodles. I have posted about them here on latent chestnut and on Family Tree-Eats. They are one of my favorite cookies, and Emilie's personal favorite. The other day, Em and I were making fresh pasta, and she kept talking about wanting to make a pie with the pasta dough. I told her that the dough was completely different and that we would make a pie another time. Though, I must say that the rolled pasta sheets do look similar to pie crust.
She wouldn't let it go and kept talking about making a pie. I kept telling her we would do it another day. Out of the blue, she said, "Can we make a snickerdoodle pie?" That question perked my ears up in a hurry. I had never heard of a snickerdoodle pie, and this sounded like to perfect time to dream one up. We had a few errands to run, so she sat in the backseat with a pen and paper and I started listing off some ingredients for her to write down. Before we knew it, we had the makings of a snickerdoodle pie.
As soon as we got home, we made a pie crust and put it in the refrigerator to cool before rolling it out. Then we got to work on making the filling. I must have channeled my grandma's buttermilk pie recipe when Emilie and I were thinking of ingredients, because these pies are very similar. Perhaps because I thought buttermilk would be the perfect component to a snickerdoodle inspired pie, because of it's tang. But what gives snickerdoodles that bit of tang, I wondered?
When I think of snickerdoodles, I think of a cookie that is soft and chewy on the inside, delightfully crispy on the edges. I think of the warm spiciness of the cinnamon and the use of cream of tartar in the recipe. Dare I add cream of tartar to the pie? What does it even do? Does it even have it's own flavor? I needed answers!
I went straight to the source and popped open my jar of cream of tartar and tasted it all by itself. It was quite tangy and acidic. Which makes sense because my snickerdoodles have a bit of tang that is balanced out by the sugar and cinnamon. Cream of tartar also acts as a stabilizer, so I thought that it couldn't hurt to add some to our new pie creation. I think it is just as much a part of snickerdoodles as the cinnamon and sugar coating.
The pie filling came together like nothing, especially since Emilie did it all by herself while I was rolling out the pie crust. I just gave it a final whisking at the end to make sure all the ingredients were thoroughly integrated. To replicate the cinnamon sugar coating on the traditional cookie, we mixed some cinnamon and sugar together and rubbed it in to the empty pie shell. Then, with about 20 left in the cooking process, we dusted the top of the pie with more cinnamon and sugar.
The pie had the look of a snickerdoodle, but it was now time for the moment of truth...tasting and judgment! Upon removing the first slice of pie, I breathed a sigh of relief because the filling had set up beautifully. It was nice and creamy, and just looked delicious. After taking the first bite, my eyes lit up and I knew we had something special.
This pie is creamy, tangy, sweet and cinnamon-ny. The pie crust and the cinnamon and sugar topping add a nice texture, that is ever so reminiscent of a snickerdoodle. The tang from the buttermilk and cream of tartar are balanced by the sugar to create a truly unique pie. This one is a keeper!
Just out of curiosity, I did an internet search for snickerdoodle pie and found the options very limited. So, not only is this pie incredibly satisfying and delicious, I think it is pretty unique, too. To think, it probably wouldn't have happened if Emilie didn't want to make a pie with pasta dough...
Snickerdoodle Pie
Ingredients
2 eggs
1 1/4 cups sugar
1/2 stick melted butter
1/4 cup flour
1/2 teaspoon cream of tartar
1 cup buttermilk
1 9 inch pie crust (preferably homemade)
1 teaspoons ground cinnamon
3 tablespoons sugar
Directions
Preheat oven to 450 degrees F.
In a large bowl, whisk together the eggs, 1 1/4 cups of sugar, melted butter, flour, cream of tartar, and buttermilk until thoroughly combined.
In a small bowl or cup, mix together the cinnamon and 3 tablespoons of sugar.
Take half of the cinnamon sugar mixture and rub onto the top of the empty pie crust. Then, pour the filling into the pie crust and bake at 450 degrees for 10 minutes. Reduce the oven temperature to 300 degrees and bake for another 10 minutes.
Then, pull out the oven rack or take the pie out of the oven and top with the remaining cinnamon and sugar mixture. Return the pie to the 300 degree oven and continue to bake for 20 to 25 minutes or until the filling barely jiggles when moved. Cool completely before serving.
