Snickerdoodle Pie

I made this for this past Christmas dinner. I can definitely say, without a doubt, this is one of my favorite pies of all time. It is so simple, not fussy, which is what I like. It was very easy to put together...beautiful pie. The pictures do not do it justice. I have been waiting for the chance to make it again. This pie had just the right amount of spice with the cinnamon, and was very creamy. LOVED it!

INGREDIENTS

• 1 pie crust recipe or pre-made uncooked pie crust for 9” pie plate

• ¼ teaspoon cinnamon

• 1 cup plus 1 Tbsp sugar

• 4 Tbsp unsalted butter, melted and cooled
• 1 ½ cups buttermilk
• 4 large egg yolks
• ¼ cup all-purpose flour
• 1 tsp vanilla extract

• ¼ tsp salt

DIRECTIONS

1. Roll out pie dough on a lightly floured surface into an 11-inch circle. Fit into a 9-inch pie pan and trim edges so they overhang by 1 inch. Fold dough under to create a double-thick edge; crimp decoratively. Place in refrigerator to chill while preparing filling.

2. Preheat oven to 350°F. Set a rack in lower third of oven. Line a baking sheet with foil and set it on oven rack. In a small bowl, stir together cinnamon and 1 Tbsp sugar. In a large bowl, whisk together melted butter, buttermilk, egg yolks, flour, vanilla, salt and remaining 1 cup sugar. Pour into chilled pie shell. Sprinkle cinnamon-sugar over custard.

3. Set pie on preheated baking sheet and bake for 20 minutes. Without opening oven, reduce temperature to 325°F and bake until pie is set, puffed and golden, about 20 minutes longer. Let cool on a wire rack, then serve, or cover loosely with plastic wrap and refrigerate to serve cold.