Ingredients:
Crust:
1 unbaked refrigerated pie crust
1 tbsp sugar
1/2 tsp. ground cinnamon
2 tbsp melted butter
Syrup:
1/4 c. butter
1/2 c. packed brown sugar
3 tbsp water
2 tbsp light corn syrup
1/4 tsp. ground cinnamon
1/2 tsp. vanilla extract
Filling:
1/4 c. softened butter
1/2 c. sugar
1/4 c. powdered sugar
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cream of tartar
1 tsp. vanilla extract
1 egg
1/2 c. milk
1 1/4 c. all-purpose flour
Cooking Instructions
Preheat oven to 350°F Line a 9-inch pie plate with the pastry. In a small bowl, combine sugar and cinnamon. Brush melted butter over crust. Sprinkle with 1 teaspoon of cinnamon-sugar mixture. Set aside.
In a saucepan, combine brown sugar, 1/4 cup butter, water, corn syrup and 1/4 teaspoon cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat. Stir in 1/2 teaspoon vanilla. Set aside.
In a mixing bowl, beat the butter with an 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 teaspoon vanilla. Gradually beat in milk. Beat in flour. Spread in piecrust. Slowly pour the syrup over the filling. Sprinkle with remaining cinnamon-sugar. Cover edges of pie with foil. Bake pie for 25 minutes; carefully remove foil. Bake 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.
Note: The only Home Ec recipe I remember from those days many years ago
Crust:
1 unbaked refrigerated pie crust
1 tbsp sugar
1/2 tsp. ground cinnamon
2 tbsp melted butter
Syrup:
1/4 c. butter
1/2 c. packed brown sugar
3 tbsp water
2 tbsp light corn syrup
1/4 tsp. ground cinnamon
1/2 tsp. vanilla extract
Filling:
1/4 c. softened butter
1/2 c. sugar
1/4 c. powdered sugar
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cream of tartar
1 tsp. vanilla extract
1 egg
1/2 c. milk
1 1/4 c. all-purpose flour
Cooking Instructions
Preheat oven to 350°F Line a 9-inch pie plate with the pastry. In a small bowl, combine sugar and cinnamon. Brush melted butter over crust. Sprinkle with 1 teaspoon of cinnamon-sugar mixture. Set aside.
In a saucepan, combine brown sugar, 1/4 cup butter, water, corn syrup and 1/4 teaspoon cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat. Stir in 1/2 teaspoon vanilla. Set aside.
In a mixing bowl, beat the butter with an 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 teaspoon vanilla. Gradually beat in milk. Beat in flour. Spread in piecrust. Slowly pour the syrup over the filling. Sprinkle with remaining cinnamon-sugar. Cover edges of pie with foil. Bake pie for 25 minutes; carefully remove foil. Bake 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.
Note: The only Home Ec recipe I remember from those days many years ago
