Butter Tart Pie

Pre- heat oven to 400° (200 celsius) degrees. Lightly grease and flour a 9 inch (23 cm) pie plate.

In a small bowl add the raisins and cover with boiling water, let sit for about 10 minutes. Then drain well, set aside.

In a small pot add the corn syrup and brown sugar, cook gently over low to medium heat for approximately 5 minutes, stirring constantly (do not bring to a boil), then cool. In a medium bowl beat eggs slightly, then add the cooled corn syrup mixture, mix well with a wooden spoon to combine, then add the butter, salt and vanilla and combine well.

Whisk together the flour, salt and sugar in a large bowl, add the butter and cut into the flour (using a pastry blender or even your clean fingers) until mixture resembles coarse crumbs (the size of peas). Sprinkle with the water (one tablespoon at a time) just until dough starts to come together.  Then move to a lightly floured flat surface and knead lightly into a round ball. Wrap the dough in plastic and refrigerate for at least 30 minutes before using.

Remove the dough from the fridge and knead softly a few times to soften the dough. Cut the dough in 2 parts. On a lightly floured flat surface, roll one part into a circle (1/8 inch thick), (make sure to flour the rolling- pin also), place the dough in the prepared pie plate. Sprinkle the bottom with the drained raisins, then pour the butter tart filling on top. Bake in 400° (200° celsius) oven for 15 minutes, then lower to 350° (180° celsius) and bake for an additional 15-20 minutes (until the crust is golden*, filling will be lightly browned but still bubbling). Let cool before serving. Enjoy!

In a small bowl mix 1 tablespoon (15 grams) sugar and 1 teaspoon (5 grams) cinnamon. With the extra pastry, roll the dough into desired thickness (about 1/4" or slightly less) cut into strips and twist or use a small cookie cutter to make shapes, then sprinkle with the sugar/cinnamon mix and bake in 350° (180°) degree oven until golden, approximately 5-10 minutes). Let cool and serve.