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!
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