• Pastry for double crust pie
• 1 Egg; slightly beaten
• 1/2 c Brown sugar; lightly packed
• 1 ts Vanilla
• 1/2 c Corn syrup
• 1/4 ts Salt
• 1/4 c Shortening; 'golden' flavour
• 3/4 c Raisins

Prepare pastry. Roll out thinly on floured surface. Cut into rounds with 4" round cutter. Fit into medium-sized muffin cups. Combine all ingredients except raisins; mix well. Put raisins into pastry shells, dividing evenly.  Fill 2/3 full with syrup mixture. Bake on bottom shelf at 425F for 12 to 15 minutes or just until set. DON'T OVERBAKE. Overbaking makes them runnier! Cool on wire rack, then remove from pans.

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