Mini Walnut Molasses Brandy Pies

I have been an avid canner for over 20 years and love to compete in county and state fairs with my jellies, jams and pickles. A dear friend gave me a set of 4 ounce quilted jelly jars to use in my competitions but the fair required at least an 8 ounce jar so I had to figure out another use for this thoughtful gift. I modified my Best of Show pie entry to make some mini pies and had no idea what a winning dish I created!  It was perfect for our annual family Christmas celebration. Everyone loves having their own, portable dessert and the jelly jars let everyone know it was from me.

Mini Walnut Molasses Brandy Pies

I package Pillsbury™ Pie Crusts 9 Inch 14.1 oz. (2 ct)- It was Christmas so I used this shortcut. You can use your own homemade pie crust recipe or see the one below *

6 eggs

1 1/4 cups dark corn syrup

1 1/4 cups dark brown sugar

2/3 cup butter, melted

2 tablespoon brandy ( or 1 1/2 teaspoon brandy extract)

1/2 cup molasses

1/2 teaspoon salt

2 1/2 cups chopped walnuts

Preheat oven to 375 degrees. Spray mason jars with cooking spray. Roll out pie crusts with rolling pin to extend to 10 inches on cutting board or counter.Using a 3 1/2 inch cookie cutter or canning ring, cut  out 20 rounds from both crusts, rerolling as necessary. Press rounds into mason jars, extending up over sides and do a mini crimp on each jar.

In a large bowl, whisk eggs, corn syrup, sugar, butter, brandy or extract, molasses and salt until well combined. Stir in nuts.

Pour a scant 1/4 cup into each muffin cup and bake in oven 25-30 minutes, or until an instant thermometer registers 200 degrees. Cool for at least an hour before serving allowing for pies to cool and set. Feel free to add whipped cream or ice cream as a topper.

*My favorite pie crust that has served me well is 2 to 2 1/4 cups flour with 1 teaspoon salt. Pulse in food processor to combine and then cut up 3/4 cup of butter flavored shortening into flour and pulse until crumbly like cornmeal. Slowly add 6 tablespoons of ice water and pulse just to combine. Pour onto floured board or counter, gather into a ball and knead for just 20 sections to bring it together. Form into disk, cover with plastic wrap and chill for at least 30 minutes before using. (makes 2 crusts)

I have tried many variations over the years, using an egg and white vinegar - even substituting the ice water for vodka or apple juice but this one is my standby.