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This is my grandmother's recipe we've had for generations, with some modifications since most of you won't have pans like my grandma's. If you like, substitute your favorite sweet shortbread pastry for the plain pastry crust.

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Recipe Summary

Servings:
18
Yield:
18 mini pies
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups.

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  • Roll out pastry and cut out 18 circles with a 3-inch round cutter. Fit one pastry circle into each muffin cup. Set aside.

  • Place raisins in a large saucepan. Add enough water to barely cover raisins. Boil on stovetop until water is absorbed and raisins are soft. Cool partially, then stir in butter or margarine, sugar, nuts, and vanilla.

  • After butter or margarine is melted and all ingredients are blended, stir in eggs. Mix well. Spoon mixture into pastry-lined muffin cups, filling each one 2/3 full.

  • Bake in preheated oven for 30 minutes or until set in center and golden brown on top.

Nutrition Facts

310 calories; protein 3.3g; carbohydrates 27.6g; fat 21.7g; cholesterol 47.8mg; sodium 185.4mg. Full Nutrition
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