Cranberry Caramel Pies with Oatmeal Cookie Crust
PREP: 15 MINUTES
COOK: 40 MINUTES
SERVINGS: 12 SERVINGS
These mini cranberry caramel pies make for a satisfyingly tart, fresh ending to an autumn or winter meal. The rich caramel filling combined with fresh cranberries and an oatmeal cookie crust results in an amazing variety of textures and rich flavors. Simple to make in our French Tartlette pan or any 9″ pie pan. We partnered with local pastry chef Betsy Kuller (www.betsybakes.com) to create this recipe, which was inspired by our favorite parts of Christina Tosi’s famous Crack Pie recipe.
- Cookie Crust- Step 1:
- 6 Tbsp butter, room temperature
- 1/4 cup brown sugar
- 2 Tbsp granulated sugar
- 1 large egg, room temperature
- 1/2 tsp vanilla
- 3/4 cup plus 2 Tbsp oats
- 1/2 cup flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 tsp cinnamon
- 1/4 teaspoon sea salt
- Cookie Crust- Step 2:
- baked and cooled cookie from step 1, pulsed in food processor or finely crumbled by hand
- 3 Tbsp butter
- 2 Tbsp brown sugar
- 3/4 cup sugar
- 1/3 cup + 1 Tbsp light brown sugar
- 1 Tbsp + 1 tsp powdered milk
- 3/4 tsp salt
- 1 stick unsalted butter, melted
- 1/3 cup + 1Tbsp heavy cream
- 1 tsp vanilla
- 4 egg yolks
- 1/4 tsp very finely grated orange zest (optional)
- 1 1/2 cups fresh cranberries (frozen will work as a substitute)
Cookie Crust- Step 1
Cream butter and sugars together. Add egg and vanilla, scraping sides of bowl. Add dry ingredients and combine until fully incorporated. Press into a 9×13 cake pan or baker’s ¼ sheet prepared with parchment paper or butter and bake at 350°F for 15-17 minutes until slightly golden brown. Remove from oven and cool. It’s sometimes helpful to make this the day before you plan to bake the pie.
Cookie Crust- Step 2
Use a fork or back of a spoon to blend butter and sugar into the cookie crumble mixture until mixture is slightly sticky and able to hold its shape when pressed with fingertips. Using a Nordic Ware French Tartlette pan or other individual portion size baking pan (muffin pans work too!), press 1-2 Tbsp of crust mixture into a thin layer inside each well. Make sure you press firmly and create a thin layer of cookie crust that extends up the wall of each tart mold, creating a true crust exterior for your mini pies. Ideal thickness of crust is ¼ inch or less. This recipe may also be baked in a 9” pie pan instead of individual molds. Set pans aside.
Preheat oven to 350F. Combine all ingredients except cranberries together and whisk until well blended. Mixture should be a glossy caramel-like consistency with no streaks. Using the Tartlette pan prepared with cookie crust, place 4-5 cranberries in each cavity and top with caramel mixture, filling to 1/8 inch below the uppermost edge of the cookie crust. Cranberries may float to the top but this is OK. If baking in a 9” or 10” pie pan, add 1 1/2 cups cranberries to pie plate and pour caramel mixture over the top.
Bake mini tartlettes for 10 minutes at 350°F, then lower oven temperature to 325°F for an additional 10-12 minutes or until crust edges are lightly browned and caramel mixture is bubbling throughout. A full-sized 9-10” pie will bake for 30 minutes at 350°F plus an additional 15-20 minutes at 325°F.
Cool pies completely prior to eating. May be kept in the refrigerator for several days after baking. Yields approximately 24 mini tartlettes or 1 9-10 inch pie.
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