2 eggs
1 1/2 cups brown sugar
1/2 cup corn syrup
3 tablespoons butter, melted
1 cup currants or raisins
1/2 cup chopped walnuts
2 teaspoons vinegar
pinch of salt
1/2 teaspoon vanilla extract
One batch of pie crust
Directions:
1/2 cup corn syrup
3 tablespoons butter, melted
1 cup currants or raisins
1/2 cup chopped walnuts
2 teaspoons vinegar
pinch of salt
1/2 teaspoon vanilla extract
One batch of pie crust
Directions:
1. Preheat oven 350°
2. Beat eggs.
3. Add sugar, syrup, and melted butter and beat again.
4. Add the currants, walnuts, vinegar, salt, and vanilla extract and mix vigorously.
5. Put a small amount of corn meal into tart tins or muffin pans OR use cupcake papers
6. Place circles of uncooked pie crust into the pans.
7. Fill the shells 2/3 full and bake until the pastry is light brown, about 20 minutes. (For runnier tarts, cook for 15 to 17 minutes.)
Makes 24 tarts
Grandma's Hot Water Pie Crust
1 cup shortening
1 large teaspoon margarine
3/4 cup boiling water
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Directions:
1. Mix up the shortening, margarine, and water until creamy.
2. While it's still creamy and not yet cold, sift in the flour, baking powder, and salt. Mix until a dough forms. (Try not to knead it while forming it into a large ball.) 3. Separate the dough into two equal balls for easier rolling; (each portion will yield a single 9-inch pie crust or one dozen small tart shells.) 4. Chill the dough before rolling it out, but not overnight (depending on your fridge, 20 to 40 minutes).
