Pastry for double crust pie
1/2 c Brown sugar; lightly packed
1/2 c Corn syrup
1/4 c Shortening; ‘golden’ flavor
1 Egg; slightly beaten
1 ts Vanilla
1/4 ts -Salt
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 of 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.
Yields 12 servings