Snickerdoodle Buttermilk Pie

Things have been hectic lately...

My son just started school,

so he is clingy as ever!

{Finally, I get snuggles!! ;) }

Wedding season is in FULL SWING.

I have this meeting, and that tasting ...

this birthday party and that dinner ...

Bunco, book club, school activities - you name it, it's happening all with in a week from each other.

I love it! I'm tired, but being busy keeps me happy.

I'm sure many of you can sympathize! :)

However, there is a point when we all need a moment.

Just a few minutes of quite ... and perhaps a slice of pie!

Well, I have the ultimate stress relieving recipe,

that's packed full of warm and soothing flavors:

Look at that luscious glaze! Ah, to die for!

Here's my take on Cookies and Cups' recipe:

{Love her, btw!!}

For the crust:

1/2 cup shortening

1/2 cup butter {cold}

1/2 cup water {cold}

2 cups flour

Tsp of salt

In a food processor, pulse shortening, butter, flour and salt. When you see little balls form, slowly add cold water until the dough comes together into a big ball. Wrap it in plastic wrap and place in the refrigerator for 30 minutes. 

* The key to super flaky crust is keeping the dough as cold as possible.*

Low on time? No problem, just pick up a pre-made dough at the grocery. 

For the Cinnamon Syrup:

1/4 cup butter

1/2 cup brown sugar

2 tbsp corn syrup

3 tbsp water

1/4 tsp cinnamon

1/2 tsp vanilla

pinch of salt {optional}

Combine all ingredients except vanilla into a saucepan and bring to a boil. Cook for 2 minutes. Remove from heat and stir in vanilla. Set aside.

For the Pie:

1/4 cup butter

1/2 cup granulated sugar

1/4 cup powdered sugar

1 egg

1 tsp baking powder

1/2 tsp salt

1/4 tsp cream of tartar

1/2 cup whole buttermilk {you may substitute whole milk}

1 1/2 cups flour

1 tsp vanilla

In a bowl, combine all ingredients, except flour, and blend with a wooden spoon. When that comes together, slowly add flour and fully incorporate into the mixture. {The batter will be similar to a cake batter.} Set aside.

Now, for the fun part!

Building The Pie:

Unwrap your crust and roll it out to approximately 1/4 inch thickness. Slide it into your pie pan, patting it down to fit perfectly, and scrunch the edges to make a pretty design. Melt 1/4 cup butter and pant your crust with it.

  

Then, pour in a cinnamon-sugar mixture. {I had an already mixed bottle from the grocery, but you can certainly make it your self with a few tsps of sugar and a few of cinnamon.} Turn your pan so that the cinnamon-sugar mixture sticks all over the bottom as well as up the sides of the crust. Leave a little to sprinkle on the top of the pie.

Next, pour in the batter and smooth it down with a spoon.

Lastly, pour the cinnamon syrup over the top and sprinkle with the left over cinnamon-sugar.

Bake for 30-35 minutes, until the center has set and a tooth pick comes out clean when tested in the pie.

When it has cooled, if you would like to drizzle this fantastic glaze over the top, here is it's ingredients:

2 oz. cream cheese

3 tbsp powder sugar

3 tbsp whole buttermilk {whole milk can be substituted}

1/4 tsp vanilla

Mix all ingredients in a bowl and pour over cooled pie.

It's a pie ...

that looks like cake ...

and tastes like the best friggin' cookie ever!

The cinnamon-sugar mixture that was dusted onto the crust makes this sticky layer of goodness close to that in a cinnamon bun and the moist cookie layer warms the back of your throat with a sweet spiciness only Snickerdoodle cookies can accomplish. The crust is buttery, flaky and compliments the sweet filling so well. And have I even begun to tell you how fantabulous {yes, I said it!} the glaze is!? It's not too sweet like some glazes can be and the slight tang just takes this dessert from a ho hum cookie to a slice of pie unlike any other!

This pie will turn any stressful day into bliss - at least for a moment ... or until the last bite!

Have a fantastic weekend! 

Happy Baking!

Parties I Linked To:

Sweets For Saturday - Sweet As Sugar Cookies