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Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Reviews (3)

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Most helpful positive review

Rating: 5 stars
11/24/2006
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 More
(17)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/24/2006
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 More
(17)
Rating: 5 stars
08/12/2007
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 Read More
(9)
Rating: 5 stars
06/21/2020
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! Read More
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