Ingredients

Pastry for 2 pie shells

3/4 cup Sun-Maid Natural Raisins

1/2 cup firmly packed brown sugar

1/2 cup light corn syrup

1/4 cup butter, softened

1 egg, beaten

1 teaspoon vanilla extract

1/4 teaspoon salt

Directions

Heat oven to 425° F.

On floured surface, roll pastry out thin; cut into twelve 4-inch rounds.

Fit rounds into medium sized (2-3/4-inch) muffin cups.

Evenly divide raisins among pastry shells.

Combine brown sugar, corn syrup, butter, egg, vanilla and salt; blend well.

Pour mixture into muffin cups, filling 2/3 full.

Bake on lowest oven rack for 12 to 15 minutes or just until set.

Cool on wire rack; loosen edges and remove from pans.