Snickerdoodle Pie Crust Cookies Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C); position rack in the bottom third of oven.
• Whisk 2 1/2 cups flour, 2 tablespoons sugar, 1 teaspoon cinnamon, 1 1/2 teaspoons salt, and cream of tartar in a large bowl. Drizzle in butter. Stir crust mixture until just combined and crumbly.
• Transfer 1 1/4 cups of crust mixture into a separate bowl; add the remaining 1/4 cup sugar and 1 teaspoon cinnamon. Knead with your fingertips until well combined but still crumbly. Cover with plastic wrap; freeze crumb topping until ready to use.
• Pour vinegar and water into the remaining crust mixture. Mix to form a dough; transfer to a lightly floured work surface and knead until smooth. Press dough onto the bottom and sides of a pie plate using a flat-bottomed measuring cup to make the bottom crust. Crimp edges with a lightly floured fork. Freeze until ready to use.
• Toss apples, 1/2 cup sugar, 3 tablespoons flour, 1 teaspoon cinnamon, and sea salt together in a large bowl. Pile over the bottom crust and cover with the crumb topping.
• Bake on the bottom rack of the preheated oven until lightly browned, about 20 minutes.
• Reduce oven temperature to 350 degrees F (174 degrees C). Turn pie and continue baking, covering crust aluminum foil or a pie shield halfway through, until crust is golden brown, about 50 minutes. Cool on a wire rack before slicing, about 1 hour.

Steps:

• Make the crust:
• Preheat oven to 375°F. Butter pie pan.
• Whisk cinnamon and 1 Tbsp. sugar in a large bowl. Whisk flour, baking soda, and salt in a medium bowl.
• Beat 4 Tbsp. butter and remaining 1/2 cup sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until pale and fluffy, about 3 minutes. Add egg yolk and vanilla and beat until just combined. Reduce speed to low and gradually add flour mixture; beat until just combined.
• Transfer dough to a work surface, flatten into a disc, then press into cinnamon sugar to coat both sides. Transfer to prepared pan and press evenly into bottom and up sides with a flat measuring cup. Poke holes all over the bottom with a fork, then freeze 15 minutes.
• Bake crust until lightly golden brown, 10-12 minutes. Let cool completely.
• Make the filling:
• Beat cream cheese and pumpkin purée in the bowl of stand mixer fitted with the paddle attachment on high speed until smooth, about 3 minutes. Add maple syrup, ginger, nutmeg, salt, and 1/2 tsp. cinnamon and continue to beat until streak-free.
• Meanwhile, cook brandy, gelatin, and 1/4 cup water in a small saucepan over low heat, stirring constantly, until dissolved. Stir into pumpkin mixture.
• Using an electric mixer on high speed, beat 1/2 cup cream in a large bowl until stiff peaks form, then fold into pumpkin mixture. Pour filling into crust and smooth surface. Chill at least 6 hours or up to overnight.
• Before serving, beat remaining 1 cup cream in a large bowl with electric mixer on high speed until soft peaks form. Top pie with whipped cream and sprinkle with cinnamon.
• Do Ahead
• Crust can be made up to six hours before filling. Filled pie can be stored in the refrigerator for one day before serving.

Steps:

• Preheat oven to 350 degrees F.
• Prepare pastry crust and line 9-inch pie plate.
• In bowl combine raw sugar and 1/2 teaspoons cinnamon.
• Brush melted butter over crust and sprinkle with 1 teaspoon of cinnamon-sugar mixture.
• Set aside.
• FOR SYRUP:.
• In saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and 1/2 tbsp vanilla, 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 teaspoon vanilla. Set aside.
• FOR FILLING:.
• 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 teaspoon vanilla.
• Gradually beat in milk until combined.
• Beat in flour.
• Spread evenly in crust-lined pie plate.
• Gently pour the syrup over the filling.
• 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.