Snickerdoodle Pie

Snickerdoodle Pie

This is the first recipe that I made from Teeny’s Tour of Pies. I’ve made (or attempted) to make a lot of different pies on this blog the last four years. Most of them have been fruit based or chocolate based. This is the first hybrid pie that I’ve tried.

Snickerdoodle Pie

The Snickerdoodle Pie is from the Pie Lab in Greensboro, Alabama. A Snickerdoodle is a kind of sugar cookie rolled in cinnamon and sugar. The Snickerdoodle pie has quite a few components. It’s made with a flaky crust that’s rubbed with cinnamon and sugar.

The filling is a cross between a cookie and cake. It’s very dense and topped off with a Snickerdoodle syrup and finally dusted with more cinnamon and sugar.

Snickerdoodle Pie

Alex and I both liked this pie. In my opinion it’s best served warm but I also thought that it needed to be eaten with ice cream.

I did a much better job with the crust and the crimping this time. I didn’t have a soggy bottom and the crimping came out visible on three quarters of the pie. One section came out a little shrunk but it’s still my best effort to date. Practice makes perfect!

Snickerdoodle Pie

Snickerdoodle Pie



1 1/4 cups AP flour

1 tsp salt

1 tbs granulated sugar

3/4 stick cold unsalted butter, cut into 1 inch pieces

1/8 cup cold vegetable shortening

1/8 cup cold vodka

1/8 cup cold water

Pie Crust Garnish

1 tbs sugar

1/2 tsp cinnamon

1 tbs unsalted butter, melted


1/2 stick unsalted butter, at room temperature

1/2 dark brown sugar, packed

2 tbs light corn syrup

3 tbs water

1/4 tsp cinnamon

1/2 tsp vanilla


1/2 stick unsalted butter, at room temperature

1/2 cup sugar

1/4 cup powdered sugar

1 tsp baking powder

1/2 tsp salt

1/4 tsp cream of tartar

1 egg

1 tsp vanilla

1/2 cup whole milk

1 1/4 cups AP flour


  1. Make the crust. In a large bowl mix together the flour, salt and sugar. Add the butter and shortening using a pastry cutter until the mixture resembles breadcrumbs. Pour the water and vodka over the mixture a few tablespoons at a time until the dough comes together and is a little bit sticky. Wrap in plastic wrap for one hour.
  2. Place the dough on a floured surface and roll into a rough 10 inch circle. Lay the crust in a 9 inch pie plate and gently press it in. Leave a 3/4 inch overhang, trim any excess. Tuck the overhang underneath itself and crimp all the way around.
  3. Stir together the sugar and cinnamon in a small bowl. Brush the melted butter all over the crust and sprinkle it with 1 teaspoon of the cinnamon sugar mixture. Place the crust in the refrigerator while you make the filling.
  4. Preheat the oven to 350 F. Make the syrup. In a medium saucepan over medium heat combine the butter, brown sugar, corn syrup, cinnamon and 3 tablespoons of water. Stir until the sugar dissolves and boil for 2 minutes. Remove from the heat and stir in the vanilla. Set aside.
  5. Make the filling. In the bowl of stand mixer beat the butter on medium high speed for 30 seconds. Beat together the sugar, powdered sugar, baking powder, salt and cream of tartar until light and fluffy. Add in the egg and vanilla. With the mixer running on low gradually add in the milk. Add in the flour and beat until just combined.
  6. Remove the crust from the fridge and pour the filling in. Slowly pour the syrup over the filling and sprinkle with the remaining cinnamon sugar.
  7. Cover the edges with aluminum foil and bake for 25 minutes. Remove the foil and bake for 20 minutes more, until the crust is golden brown and a toothpick inserted in the middle comes out clean. Let the pie cool for 30 minutes before serving.

adapted from Teeny’s Tour of Pies

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