This glorious recipe travelled from Scotland to Canada with my great-grandmother in the mid-1800s. It was passed to me by my beloved grandmother Bea, who taught me everything she knew about cooking and about life.
Ingredients
- 1 cup brown sugar
- ¾ cup raisins
- 1/3 cup salted butter
- ¼ cup water
- 2 tablespoons pure maple syrup
- 1 tablespoon pure vanilla extract
- 1 (14.1 ounce) package refrigerated dough for a double-crust pie, defrosted
- 1 large egg
- 2 tablespoons heavy cream
Directions
Step 1
Preheat the oven to 450 degrees F (230 degrees C).
Step 2
Combine brown sugar, raisins, butter, water, maple syrup, and vanilla in a saucepan over medium-low heat. Cook until butter is melted and mixture is warm but not boiling, about 5 minutes. Remove from the heat and set aside for 10 minutes to cool a bit.
Step 3
Meanwhile, use a 4-inch round cutter to cut 12 circles of dough. Line a 12-cup muffin tin with the dough circles.
Step 4
Whisk egg and cream together in a small bowl, then whisk it into the cooled raisin mixture until well combined. Spoon it into the pastry shells, filling each one about 2/3 full.
Step 5
Bake in the preheated oven for 8 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, watching carefully, until the pastry edges are delicately browned, about 6 more minutes. Try to catch them before the filling bubbles up and spills over the edges.
Step 6
Remove from the oven and cool in the pan for about 15 minutes before serving.
Cook’s Notes:
You can use your own homemade crust instead of refrigerated dough. I always use Chef John's Easy Homemade Pie Crust, a fabulous butter-based pastry found on this site.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 305 | |
% Daily Value * | |
Total Fat17g | 22% |
Saturated Fat7g | 33% |
Cholesterol33mg | 11% |
Sodium209mg | 9% |
Total Carbohydrate37g | 13% |
Dietary Fiber2g | 5% |
Total Sugars20g | |
Protein3g | |
Vitamin C0mg | 2% |
Calcium26mg | 2% |
Iron1mg | 7% |
Potassium130mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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