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Butter Tart Pie

Yields1 Serving

 pastry for a single crust pie
 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)

Preheat the oven to 425F.


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.


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.


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.