Circle B Kitchen
This really does come together quite easily, especially if you use a store-bought pie crust. Here's my recipe if you'd like to make your own. I didn't cover my pie crust with foil, but made sure to place the pie in the lower third of the oven. If you're worried about your crust browning too quickly, then go ahead and cover it. Mine came out perfectly.
A couple of tips... Don't over-beat your batter. In fact, just stirring the ingredients together would be preferable to over-mixing. I think my eggs got too whipped up which created a lighter, fluffier center, which was delicious, but it would be even better if just a little denser. Also, do not over-bake. Test at 35 minutes and don't let it go any longer than 45.
1 recipe Single-Crust Pie Pastry or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1 tablespoon raw sugar or coarse sugar
1/2 teaspoon plus 1/4 teaspoon ground cinnamon, divided
2 teaspoons butter, melted
1/2 cup packed brown sugar
1/4 cup butter
3 tablespoons water
2 tablespoons light-colored corn syrup
1/2 teaspoon plus 1 teaspoon vanilla, divided
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
1/2 cup milk
1 1/4 cups all-purpose flour
Preheat oven to 350 degrees F. Prepare pastry and line 9-inch pie plate. In bowl combine raw sugar and 1/2 tsp. cinnamon. Brush melted butter over crust. Sprinkle with 1 tsp. of cinnamon-sugar mixture. Set aside.
For syrup, in saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and 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 tsp. vanilla. Set aside.
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 tsp. vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined pie plate.
Slow pour syrup over the filling in pie plate. 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. Makes 10 servings.