Pastry for double crust pie 1 Egg; slightly beaten
1/2 c Brown sugar;lightly packed 1 ts Vanilla
1/2 c Corn syrup 1/4 ts -Salt
1/4 c Shortening;’golden’ flavour 3/4 c Raisins
Prepare pastry. Roll out thinly on floured surface. Cut into rounds
with 4″ round cutter. Fit into medium-sized muffin cups. Combine all
ingredients except raisins; mix well. Put raisins into pastry shells,
dividing evenly. Fill 2/3 full with syrup mixture. Bake on bottom
shelf at 425F for 12 to 15 minutes or just until set. DON’T OVERBAKE.
Overbaking makes them runnier! Cool on wire rack, then remove from
pans. SERVINGS: 12
Yields
1 servings