Pie #17- Snickerdoodle Pie


Ok folks, the big 2-6 is coming at me in just a few days! And I have 8 pies to go… So here we go! This isn’t the prettiest pie I’ve made but it is so different than anything else I’ve made I couldn’t pass it up. Basically, this is a giant cookie in a pie crust. Have I sold you yet? Oooey gooey, cinnamon-sugar topped, snickerdoodle goodness.

It definitely takes some dedication to make it all happen (it’s a multi-step process) but it was worth it in the end! I found this recipe on Pinterest and I’m a big fan of the fact that it doesn’t need any crazy ingredients. We had everything on hand to pull it off!  First up, you’ll need a crust, then make your cinnamon syrup, then make your cookie batter.

Snickerdoodle Pie snickerdoodle

You’ll need one 9 inch pie crust. Pick your favorite but I went with a quick crust on this one!

1. In a bowl, combine 1 tablespoon of raw sugar and 1/4 tsp of ground cinnamon to sprinkle on various layers as you go.

2. Melt 2 tablespoons of butter and brush the bottom of the crust. Sprinkle with some of your cinnamon sugar and then set the crust in the fridge to firm up.

Snickerdoodle Syrup

1/2 c packed brown sugar
1/4 butter
3 tbsp water
2 tsp light corn syrup
1/2 tsp vanilla

Combine the first four ingredients in a sauce pan and bring to a boil over medium heat.  Allow the syrup to boil for two minutes, remove from heat, and stir in the vanilla.  Set aside.

Snickerdoodle batter

1/4 c butter softened
1/2 c sugar
1/4 c powdered sugar
1 tsp baking powder
1/2 tsp salt
1/4 tsp cream of tartar
1 egg
1 tsp vanilla
1/2 c milk
1 1/4 c flour

In your stand mixer, beat softened butter for 30 seconds.  Beat in sugar, powdered sugar, salt, and cream of tartar until well combined.  Beat in an egg and vanilla.  Beat in milk and then flour.

Spread your batter into your prepared crust and slowly pour your syrup over the batter.  Top with remaining cinnamon-sugar.  It looks a little funny before you bake it…

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don’t worry it’ll look like a giant delicious cookie when you’re done!


Cover with foil and bake pie at 350 degrees for 25 minutes.  Remove foil and bake for 20 more minutes or until a toothpick comes out clean.



Pie #16- Chocolate-Chocolate Cherry Pie


Seth and I have been able to spend the holidays in Allen, TX with my parents, brother, and his wife.  We have eaten… so much… My mom can COOK and she definitely out did herself this year.  After a quick trip to Abilene, my brother Jason and I decided we’d give my mom the night off.  Jason is an incredible chef and I… make pies.  So Jason handled dinner and I pulled out a recipe I’ve been dying to try from Domestic Fits.  A chocolate cherry pie with a chocolate pie dough crust.  It was rich and heavy and delicious.  I had never tried using vodka in a pie crust but I had read that when all of the alcohol cooks out it leaves a wonderfully light and flaky crust and boy was that true.  This crust was SO good… my mom used the scraps to make little pie crust cookies and I would’ve been happy to just eat on those!

cccherrySo a chocolate pie dough crust, with a layer of chocolate, topped with sweet dark cherries, and more crust on top.  So good.

Chocolate Pie Dough

1/3 cup unsweetened cocoa
3 cups of all purpose flour
1/2 tsp salt
3 tbs sugar
8 tbs butter (1 stick), cut into cubes
1/2 cup shortening
1/4 cup vodka
1/4 cup cold water

Combine cocoa, 2 cups of flour, salt, and sugar in a food processor.  Add butter and shortening and pulse until smooth.  Add in the last cup of flour and combine until the dough is formed.  Place the dough in a bowl and pour in the liquid… We had some trouble at this point.  There was a LOT of liquid.  Add some flour if the dough is too moist.  Next time, I might try cutting back on the liquid but it turned out perfectly with a little more flour.  Form the dough into two disks, wrap in plastic wrap and allow to chill in the fridge for at least an hour.

Chocolate Cherry Pie Filling

5 cups of frozen dark sweet cherries
1 1/4 cup sugar
1/4 tsp salt
3 tbs cornstarch
3 tbs lemon juice (about 1 large lemon’s worth)
1/2 tsp vanilla extract

1 cup semi-sweet chocolate chips
3 tbs butter
1 tbs light corn syrup

2 tbs white sugar to sprinkle on top before cooking

1. Place cherries in a colander to thaw and to allow the excess juice to run off.

2. In a large bowl, combine lemon juice, sugar, cornstarch, salt, and vanilla.

3. Once your cherries have thawed (or are at least mostly thawed) toss them in the cornstarch, etc. mixture.  Set aside.

4. Roll out one dough disk on a well-floured surface.  This dough is MESSY and breaks easily, but you can squish cracks together once you’ve gotten the crust into your pie pan.

5. Melt chocolate, syrup, and butter in a small bowl in the microwave.  Spread this on the bottom of your crust.

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6. Pour your cherries into your delicious-looking chocolate crust.  If some juice has formed

in the bowl, I’d keep that out (I didn’t and the filling was a little runny in the end!)

7. For the top crust, I decided to do some cut outs since the dough is hard to roll out.  You can do a lattice top, cut outs, whatever floats your boat.

8. To finish it off, here’s the blogger at Domestic Fits sharing her wisdom, “Ice cold dough cooks better than room temp dough. Since we have worked this pie dough over pretty good, it needs to rest and chill before going into the oven. SO now, turn the oven on and set it to 475 and place your pie in the fridge to chill. Wait about 20 minutes and then bake your pie at 475 for about 15 minutes. Then, turn your oven down to 375 and finish baking for about 45 minutes or until the filling is thick and bubbly. If your crust looks like it is browning too much, cover it in foil.”

And voila!  If your family is like mine, your pie will look like this in just a few minutes 🙂

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