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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Tastes like snickerdoodles.
Piecrust (see recipe):
1/2 cup solid vegetable shortening
1 cup flour
Pinch of salt
1/4 cup cold water
1/2 teaspoon ground cinnamon
1 cup sugar (divided)
1 1/2 cups scalded buttermilk
1/4 cup flour
1/4 cup (1/2 stick) unsalted butter, melted and cooled
1 teaspoon vanilla extract
1/4 teaspoon salt
4 large egg yolks
Prepare piecrust: In a mixing bowl, cut shortening into flour until it is in pea-size pieces. Dissolve salt in the cold water and add gradually to flour mixture, mixing until it forms a ball. Wrap dough in plastic wrap and refrigerate until chilled.
Roll out on a floured surface into about a 10-inch circle. Fit into an 8- or 9-inch pie pan and crimp edge.
Preheat oven to 350 degrees.
Prepare filling: In a small bowl, mix cinnamon with 1/4 cup of the sugar, blending thoroughly. Set aside.
In a small saucepan, heat remaining 3/4 cup sugar over medium heat until it liquefies. Slowly stir the hot buttermilk into the liquid sugar. Separately, whisk together flour, melted butter, vanilla, salt and egg yolks. Combine the two mixtures until well blended.
Pour into pie shell. Sprinkle top of custard filling with the cinnamon-sugar.
Bake in preheated oven 20 minutes. Without opening oven, reduce temperature to 325 degrees and bake until pie is set, puffed and golden, about 25 to 35 minutes longer. Let cool on a wire rack before serving.
Leftovers should be covered loosely with plastic wrap and refrigerated to serve cold.
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Snickerdoodle Custard Pie
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Tastes like snickerdoodles.
Piecrust (see recipe):
1/2 cup solid vegetable shortening
1 cup flour
Pinch of salt
1/4 cup cold water
1/2 teaspoon ground cinnamon
1 cup sugar (divided)
1 1/2 cups scalded buttermilk
1/4 cup flour
1/4 cup (1/2 stick) unsalted butter, melted and cooled
1 teaspoon vanilla extract
1/4 teaspoon salt
4 large egg yolks
Prepare piecrust: In a mixing bowl, cut shortening into flour until it is in pea-size pieces. Dissolve salt in the cold water and add gradually to flour mixture, mixing until it forms a ball. Wrap dough in plastic wrap and refrigerate until chilled.
Roll out on a floured surface into about a 10-inch circle. Fit into an 8- or 9-inch pie pan and crimp edge.
Preheat oven to 350 degrees.
Prepare filling: In a small bowl, mix cinnamon with 1/4 cup of the sugar, blending thoroughly. Set aside.
In a small saucepan, heat remaining 3/4 cup sugar over medium heat until it liquefies. Slowly stir the hot buttermilk into the liquid sugar. Separately, whisk together flour, melted butter, vanilla, salt and egg yolks. Combine the two mixtures until well blended.
Pour into pie shell. Sprinkle top of custard filling with the cinnamon-sugar.
Bake in preheated oven 20 minutes. Without opening oven, reduce temperature to 325 degrees and bake until pie is set, puffed and golden, about 25 to 35 minutes longer. Let cool on a wire rack before serving.
Leftovers should be covered loosely with plastic wrap and refrigerated to serve cold.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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