Snickerdoodle Pie

I found this recipe at http://www.bhg.com/ and wondered what it would be like. I like the cookie. I thought it was rather sweet and tasted just like the cookie!

1 recipe Single-Crust Pie Pastry, see recipe, or 1

rolled refrigerated unbaked piecrust (1/2 of a

15-oz pkg)

1 tablespoon raw or coarse sugar

1/2 plus 1/4 teaspoon ground cinnamon, divided

2 teaspoons butter, melted

1/2 cup packed brown sugar

1/4 cup butter

3 tablespoons water

2 tablespoons light-colored corn syrup

1/2 plus 1 teaspoon vanilla, divided

1/4 cup butter, softened

1/2 cup granulated sugar

1/4 cup powdered sugar

1 teaspoon baking power

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 350 degrees F. Prepare patry and line 9-inch pie plate. In 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 for 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 pie plate. Slow 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 about 20minutes 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. Makes 10 servings.