1 recipe Single-Crust Pie Pastry, or 1 rolled refridgerated unbaked pie crust (1/2 of a 15 oz. package)--I actually used a frozen 9-inch deep dish pie crust in pan, thawed, and it turned out fine
For the syrup: combine brown sugar, 1/4 c. butter, water, corn syrup, and 1/4 tsp. cinnamon in a saucepan. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for two minutes. Remove from heat and stir in 1/2 tsp. vanilla. Set aside.
In a mixing bowl, beat the 1/4 c. of softened butter with a mixer on medium speed for 30 secondes. Beat in granular sugar, powdered sugar, baking powder, salt, and cream of tartar until well blended. Beat in egg and 1 tsp. vanilla extract. Gradually beat in milk until combined. Beat in flour. Spread evenly in unbaked crust.
Very slowly, pour syrup over pie filling in crust. Sprinkle remaining cinnamon-sugar mixture over the pie. Cover crust edges with foil.
Bake at 350 degrees F. for 25 minutes*(see note at bottom), then carefully remove foil and bake for 20 more, or until top is puffed and golden brown, and a toothpick inserted near center comes out clean. Cool for 30 minutes on rack. Serve warm. Makes 10 servings.
*By the way, I had to add an extra 10 minutes to each the 25 and the 20 minute baking times, thus making the total baking time to be an hour and 5 minutes. Please adjust the baking times to your ovens at home.