Butter Tart Pie

Butter Tart Pie

AuthorJulie

pastry for a single crust pie
Filling:
3/4 cup packed brown sugar
3/4 cup Roger’s Golden, maple or corn syrup
2 large eggs
1/4-1/3 cup soft, grated or melted butter
1 tsp vanilla
1/4 tsp salt
a handful of currants, raisins or chopped pecans (optional)

1

Preheat the oven to 425F.

2

On a lightly floured surface, roll the pastry out slightly larger than your pie plate, and loosely fit it into the pan. Trim and crimp the edge however you like.

3

In a medium bowl (or the same one you used to make pastry), stir together the brown sugar, syrup, eggs, butter, vanilla and salt. Scatter a handful of currants, raisins and/or pecans over the bottom of the pie and pour the filling overtop.

4

Bake for 15 minutes, then reduce the heat to 350F and bake for another 40-45 minutes, until the pastry is deep golden and the filling wobbles evenly, and doesn’t look runny in the middle. Let cool completely (or almost) before slicing. Serves 8.

Category,

Ingredients

 pastry for a single crust pie
Filling:
 3/4 cup packed brown sugar
 3/4 cup Roger’s Golden, maple or corn syrup
 2 large eggs
 1/4-1/3 cup soft, grated or melted butter
 1 tsp vanilla
 1/4 tsp salt
 a handful of currants, raisins or chopped pecans (optional)

Directions

1

Preheat the oven to 425F.

2

On a lightly floured surface, roll the pastry out slightly larger than your pie plate, and loosely fit it into the pan. Trim and crimp the edge however you like.

3

In a medium bowl (or the same one you used to make pastry), stir together the brown sugar, syrup, eggs, butter, vanilla and salt. Scatter a handful of currants, raisins and/or pecans over the bottom of the pie and pour the filling overtop.

4

Bake for 15 minutes, then reduce the heat to 350F and bake for another 40-45 minutes, until the pastry is deep golden and the filling wobbles evenly, and doesn’t look runny in the middle. Let cool completely (or almost) before slicing. Serves 8.

Butter Tart Pie
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