Heat oven to 350 degrees. Prepare your pastry and put into a 9-inch pie plate. Brush with melted margarine.
Mix together the raw sugar and cinnamon. Sprinkle 1 teaspoon over the pie crust.
Make a syrup by combining the ¼ cup margarine, brown sugar, water, corn syrup, and ½ teaspoon cinnamon in a small sauce pan. Stir and bring to a boil, then boil gently for 2 minutes. Stir in 1 teaspoon vanilla. Set aside.
In your mixer, beat the softened margarine for a minute, until creamy. Stir in both sugars, baking powder, salt, and cream of tartar. Mix until well combined. Stir in egg replacer and vanilla. Slowly mix in milk, then flour. Spread evenly over crust.
Carefully pour syrup over batter, then sprinkle with remaining cinnamon sugar mixture.
Cover edges of crust with foil.
Owning a pie shield makes me a complete baking geek, doesn’t it?
Bake 25 minutes, then carefully remove the foil. Bake 15 – 20 minutes more or until top is puffed and browned and a tester comes out clean. Cool 30 minutes. Serve warm.
It looks kind of funny when it comes out of the oven, but it smells divine.
http://eatnvegn.blogspot.com/2008/10/veganmofo-omg-snickerdoodle-pie.html