Ingredients
2 sheets refrigerated pie crustFILLING:1/2 cup raisins1 cup water1 large egg, room temperature, lightly beaten1/2 cup packed dark brown sugar1/2 cup packed light brown sugar1/3 cup butter, melted1-1/2 teaspoons vanilla extract1/4 teaspoon salt1/3 cup coarsely chopped pecansVanilla ice cream, optional
Preparation
Preheat oven to 425°. Line 12 muffin cups with foil liners. (Do not use paper-lined foil liners.)
On a work surface, unroll crust. Cut 12 circles with a floured 4-in. round cookie cutter (save remaining crust for another use). Gently press crust circles onto bottoms and up sides of foil liners. Refrigerate while preparing filling.
In a microwave-safe bowl, combine raisins and water; microwave on high 2 minutes. Drain; cool slightly.
In a small bowl, mix egg, brown sugars, melted butter, vanilla and salt until blended; stir in pecans and raisins. Spoon into crust cups, dividing evenly.
Bake on a lower oven rack until filling just begins to bubble up and crusts are light golden brown, 7-9 minutes (do not overbake). Cool completely in pan on a wire rack. If desired, serve with ice cream.
