Ingredients
-
2 teaspoons butter, melted
-
1 tablespoon raw sugar or 1 tablespoon coarse sugar
-
1/2 teaspoon ground cinnamon
-
1/4 teaspoon ground cinnamon
-
1/2 cup packed brown sugar
-
1/4 cup butter
-
3 tablespoons water
-
2 tablespoons light corn syrup
-
1/2 teaspoon vanilla
-
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 teaspoon vanilla
-
1/2 cup milk
-
1 1/4 cups all-purpose flour
-
1 egg
-
1 -9 inch pie crust (homemade or purchased)
Instructions
- Preheat oven to 350 degrees F.
- Prepare pastry crust and line 9-inch pie plate.
- In bowl combine raw sugar and 1/2 teaspoons cinnamon.
- Brush melted butter over crust and sprinkle with 1 teaspoon of cinnamon-sugar mixture.
- Set aside.
- FOR SYRUP:
- In saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and 1/2 tbsp vanilla, 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 teaspoon vanilla. Set aside.
- FOR FILLING:
- In mixing bowl beat 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 teaspoon vanilla.
- Gradually beat in milk until combined.
- Beat in flour.
- Spread evenly in crust-lined pie plate.
- Gently pour the syrup over the filling.
- Sprinkle with remaining cinnamon-sugar mixture.
- Cover edges of pie with foil.
- 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.