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.
This is a great recipe for the holidays. I did make some changes though. First, I used dark brown sugar. I then combined the butter and brown sugar, and used a pastry cutter and cut the butter into the sugar until well combined. It seems to do better this way then to melt the butter. Next I separated the egg yokes and added the yokes to the mixture, but I beat the egg whites to a stiff peak, then added to mixture, and mixed very well. Always be sure raisins have completely cooled. NOTES: In this recipe, I used real butter, not marg. as you can actually see the difference in the finished desert if you use marg.
Read MoreThis is a great recipe for the holidays. I did make some changes though. First, I used dark brown sugar. I then combined the butter and brown sugar, and used a pastry cutter and cut the butter into the sugar until well combined. It seems to do better this way then to melt the butter. Next I separated the egg yokes and added the yokes to the mixture, but I beat the egg whites to a stiff peak, then added to mixture, and mixed very well. Always be sure raisins have completely cooled. NOTES: In this recipe, I used real butter, not marg. as you can actually see the difference in the finished desert if you use marg.
My grandma used to make these and I didn't have a recipe so I used yours. OMG my family loved them and they were delicious. Thank you it's a keeper
I made my mother’s recipe, which my family grew up with. This has been passed down for generations. The recipe is very similar, with a couple exceptions. In mine it uses a half cup butter, no vanilla and addition of 4 tablespoons milk. The addition of milk gives it a caramel like flavor. Otherwise it is the same. It came out just like it did when I was young. I also made mine mini.
6.21.20 Here’s a tip that worked for me today: Place your 3" mini pie crust on top of the muffin cup, push the pie crust down into the muffin cup using the bottom of a small juice glass. I know there are a lot of people who don’t like raisins (we do!). However, I think Craisins® would work equally well in this recipe, as would pecans if you have no walnuts. I scaled the recipe in half and ended up with 12 mini pies. Followed the recipe to the letter with the exception of using Truvia® Baking Blend instead of sugar to get the calories down. I set the timer for 28 minutes, and I think they were just a bit overcooked, so next time, I’ll start checking for doneness at 24 minutes. Yes, they are “mini,” but their taste is not, it’s “big.” Quick, easy, buttery, and tasty!