BUTTER TART PIE
3 Eggs
3/4 c Brown sugar; packed
3/4 c Corn syrup
3 tb Butter; melted
4 ts Flour; all purpose
1 1/2 ts Vanilla
1/4 ts -salt
2 1/4 c Currants or raisins
1 Pie shell, 9", unbaked
In bowl, beat eggs lightly. Stir in brown sugar, corn syrup,
butter, flour, vanilla and salt until blended. Stir in currants
or rasisns. Pour in pie shell. Bake in 400F for 5 minutes. Remove
heat to 250F. Bake for about 30 minutes longer or till centre is
just firm to the touch, covering eadges of pastry with foil if
browning too much. Let cool completely before cutting. MAKES:10
Serving
This version of butter tarts (a Canadian speciality) is easier to
prepare than the traditional individual tarts. It is very rich
and best served in small pieces.
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