The Pioneer Woman Tasty Kitchen
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Easy Mini Cranberry & Walnut Pies

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Level: Easy

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Description

The best use of fresh cranberries, ever! The sweet/tart is addictive!

Ingredients

  • 2 cups Fresh Cranberries, Halved
  • ½ cups Chopped Walnuts
  • ½ cups Sugar
  • ¾ cups Butter, Melted And Cooled
  • ¾ cups Sugar
  • 2 whole Large Eggs
  • 1 cup Flour

Preparation

Preheat oven to 350 F.

In a medium bowl combine cranberries, walnuts and 1/2 cup of sugar.
Mix well. Divide mixture evenly and pour each portion into 4-6 mini (3 to 4 inch size) greased springform pans. Or you can use one round 9 inch pan.

In a medium bowl, combine 3/4 cup of melted butter and 3/4 cup sugar. Mix well. Add in the eggs and the flour. Mix well.

Portion out the batter and spread it gently over the cranberry/walnut mixture in each pan until all areas are covered.

Put the pan(s) on top of a baking sheet (to catch drips) and put the sheet into the preheated oven. Bake for 20-25 minutes for small pans (35 minutes for full sized) or until a toothpick inserted into the cake portion comes out clean. Remove pan from oven.

Once removed from the oven let it sit for a few minutes. Then, ever so gently go around the perimeter of the pan with a butter knife gently breaking the connection of the pie and the pan. Slowly release the side of the pan(s) and remove.

Let the pie sit for another minute. Then gently invert it off of the pan base onto a plate. As you slowly begin to remove the bottom of the pan from the top of the pie use a butter knife to pull the topping away from the pan. If you want more of a cake feel you can always double the batter, but this is how I like it best.

Cool and serve. Enjoy!

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