Butter Tart Pie
Yield
1 piePrep
15 minCook
35 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| ¾ | cup |
brown sugar
packed |
*
|
| ¾ | cup |
light corn syrup
|
|
| 3 | tablespoons |
butter
melted |
|
| 4 | teaspoons |
all-purpose flour
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
| 2 ¼ | cups |
raisins, seedless
currants |
|
| 1 | each |
pie shell (9 inch)
9", unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 177 | ml |
brown sugar
packed |
*
|
| 177 | ml |
light corn syrup
|
|
| 45 | ml |
butter
melted |
|
| 2E+1 | ml |
all-purpose flour
|
|
| 7.5 | ml |
vanilla extract
|
|
| 1.3 | ml |
salt
|
|
| 532 | ml |
raisins, seedless
currants |
|
| 1 | each |
pie shell (9 inch)
9", unbaked |
|
Directions
In bowl, beat eggs lightly.
Stir in brown sugar, corn syrup, butter, flour, vanilla and salt until blended.
Stir in currants or raisins. Pour in pie shell.
Bake in 400℉ (200℃) for 5 minutes. Remove heat to 250F. Bake for about 30 minutes longer or until centre is just firm to the touch, covering edges of pastry with foil if browning too much.
Let cool completely before cutting.
