Snickerdoodle Pie

Snickerdoodle Pie 1 rolled refrigerated unbaked piecrust or your favorite homemade pie crust (9″) 1 Tablespoon raw sugar or coarse sugar 3/4 teaspoon ground cinnamon, divided 1/2 cup butter plus 1 Tablespoon, divided(some softened, some melted) 1/2 cup packed brown sugar 3 Tablespoons water 2 Tablespoons light colored corn syrup 1-1/2 teaspoons vanilla, divided 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 egg 1/2 cup milk 1-1/4 cups all-purpose flour Preheat oven to 350o F. Prepare pastry and line 9″ pie plate. In a bowl combine raw sugar and 1/2 teaspoon cinnamon. Brush melted butter over crust. 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 1/4 teaspoon cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently 2 minutes. Remove from heat. Stir in 1/2 teaspoon 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 teaspoon vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined plate. Slowly pour syrup over filling in pie plate. Sprinkle with remaining cinnamon-sugar mixture. Cover edges of pie with foil. Bake pie 25 minutes; carefully remove foil. Bake 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.