Ingredients
12
12 servings
- •1 cup brown sugar
- •0.75 cup raisins
- •0.33333334326744 cup salted butter
- •0.25 cup water
- •2 tablespoons pure maple syrup
- •1 tablespoon pure vanilla extract
- •1 (14.1 ounce) package refrigerated dough for a double-crust pie, defrosted
- •1 large egg
- •2 tablespoons heavy cream
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Combine brown sugar, raisins, butter, water, maple syrup, and vanilla in a saucepan over medium-low heat. Cook until butter is melted and mixture is warm but not boiling, about 5 minutes. Remove from the heat and set aside for 10 minutes to cool a bit.
- Meanwhile, use a 4-inch round cutter to cut 12 circles of dough. Line a 12-cup muffin tin with the dough circles.
- Whisk egg and cream together in a small bowl, then whisk it into the cooled raisin mixture until well combined. Spoon it into the pastry shells, filling each one about 2/3 full.
- Bake in the preheated oven for 8 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, watching carefully, until the pastry edges are delicately browned, about 6 more minutes. Try to catch them before the filling bubbles up and spills over the edges.
- Remove from the oven and cool in the pan for about 15 minutes before serving.
Nutritional Facts
Per 12 servings
- Calories: 305
- Carbohydrate: 37g
- Fat: 17g
- Fiber: 2g
- Protein: 3g
- Sugar: 20g
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