Connecticut Pie: With both a state cookie and a state dessert for inspiration, this pie basically made itself! The snickerdoodle is an old-fashioned sugar cookie rolled into a mixture of cinnamon and white sugar; it’s characterized by its soft texture, cracked surface, and buttery sweet flavor. I tried to translate the soft butter texture of the cookie into a pie form with the addition of a little real nutmeg as a nod to the state’s unofficial nickname, the Nutmeg State.
All-Butter Crust-Single
1-1/4 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
1-1/2 tablespoon granulated sugar
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
2 tablespoons cider vinegar
1/2 cup ice
Stir the flour, salt, and sugar together in a large bowl with a flat bottom. Add the butter pieces on top of the dry ingredients. Using your fingers, toss the butter in the dry mixture so each cube is coated. Use a pastry blender or your fingers to cut or rub the butter into the mixture until it is in pieces a bit larger than peas (a few larger pieces are okay; be careful not to over-blend). You want to be able to make big butter chunks in your crust: It helps create a flaky effect, as well as adding delicious buttery hits of flavor.
In a separate large measuring cup or small bowl, combine the water, cider vinegar, and ice. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture; do not add the ice, which is just there to keep your water cold. Using your hands in a circular motion, bring the mixture together until all the liquid is incorporated. Continue adding the ice water mixture, 1 to 2 tablespoons at a time. Carefully mix until the dough comes together in a ball, with some dry bits remaining. Turn the dough out onto a lightly floured surface and knead gently until it comes into one mass; you don’t want to overwork it.
Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight before using.
Wrapped tightly, the dough can be refrigerated for 3 days or frozen for up to 3 months. Thaw frozen dough overnight in the fridge.
Snickerdoodle Pie
Equipment
- Stand mixer with paddle attachment or hand mixer
- Pastry brush
Ingredients
For crust:
- All-Butter Crust-Single (see above), rolled out, fit into a greased 10-inch pie plate, crimped, and frozen
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 2 teaspoons unsalted butter, softened
For glaze:
- 1/2 cup packed light brown sugar
- 1/4 cup (1/2 stick) unsalted butter, softened at room temperature
- 3 tablespoons water
- 2 tablespoons light corn syrup
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
For filling:
- 1/4 cup (1/2 stick) unsalted butter, softened at room temperature
- 1/2 cup granulated sugar
- 1/4 cup confectioners’ sugar
- 1 teaspoon baking powder
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour, sifted
Instructions
Coat the Crust with Cinnamon Sugar:
- In a small bowl, combine the granulated sugar and cinnamon. Brush the frozen crust with the soft butter, then sprinkle with the cinnamon sugar. Set the crust aside until ready to fill.
Make the Glaze:
- In a small saucepan, combine the brown sugar, butter, water, corn syrup, cinnamon, and nutmeg. Bring to a boil, stirring so the sugar dissolves. Boil for 2 minutes, then stir in the vanilla. Remove from the heat and set aside until ready to use.
Make the Filling:
- In a stand mixer with the paddle attachment, cream the room-temperature butter, granulated sugar, and confectioners’ sugar until light and fluffy. Blend in the baking powder, cream of tartar, and salt. Add the egg, milk, and vanilla and blend until smooth. Blend in the sifted flour, making sure there are no streaks and the flour is fully incorporated.
Assemble and Bake the Pie:
- Preheat the oven to 350°F. Place the coated pie crust on a baking sheet. Pour the filling into the crust and smooth. Pour the glaze on top but do not mix!
- Bake on the center rack for 45 minutes, until browned or a toothpick inserted in the center comes out clean. Rotate pan clockwise every 15 minutes to make sure it bakes evenly. Let cool for at least 1 hour before serving. Enjoy à la mode!
Notes
Recipe reprinted with permission from 50 Pies, 50 States by Stacey Mei Yan Fong (Voracious, an imprint of Little, Brown and Company, 2023). Photography by Alanna Hale. Food Styling by Caitlin Haught Brown.