1/2 cup Brown sugar;lightly packed
1/2 cup Corn syrup
1/4 cup Shortening;’golden’ flavour
1 Egg; slightly beaten
1 teaspoon Vanilla
1/4 teaspoon Salt
3/4 cup Raisins
Pastry for double crust pie
Prepare pastry. Roll out thinly on floured surface. Cut into rounds with 4 inch 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 425 F for 12 to 15 minutes or just until set. DON’T OVER BAKE. Over baking makes them runnier! Cool on wire rack, then remove from pans.
SERVINGS: 12