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Looking at the ingredients for the crust below, I suspect it makes a LOT of pie crust. I've never made it, as I don't cook with lard, and also avoid making home-made pie crust when ever humanly possible. So--you may want to go with any of your own one-crust pie crust recipes. Or, use pre-packaged from your freezer section!
I know, I said it makes a dozen, and there are only eleven on this plate. Hmmmm..mysterious. Where could that twelfth one have gotten too???
(Secretly wipes crumbs from mouth.)
The shells, ready to fill.
Spoon the batter in about 1/2 full. These will rise.
Make sure to grease the pan really good. Sigh.
Don't go fast and skip parts!
I should have used cooking spray.
Canucks
Makes 12.
Filling:
2 Eggs
1 Cup Brown Sugar
1/2 cup chopped nuts (optional)
Crust:
1 pound lard
5 cups flour
1 cup sour milk
OR--any single crust pie dough recipe you like.
Preheat oven to 350 degrees
Heavily grease a muffin tin. Cut the dough in 'circles' and place one in each cup, patting to fit. It's OK to add extra dough patches if you need to cover a spot. Set aside.
Filling: beat brown sugar and eggs in a medium sized bowl. Add chopped nuts if wanted. Spoon into dough cups, filling each 'about' half-way. This will rise up.
Put into preheated oven, and cook until a knife stuck into the center of one comes out clean--about 20 minutes. I set my timer for 15 and keep checking.
Eat. And rejoice at the wonder that is a Canuck!
We would call them butter tarts in Canada, except somebody left the butter out of your filling recipe. Butter tarts are a traditional Canadian treat, and Canucks are a nickname for Canadians, so maybe that's why they are called that? Butter tarts date back to pioneer days.We also use raisins or chocolate chips instead of walnuts. If you put a few raisins or walnuts or chocolate chips in some of the shells instead of in the filling, and then pour plain filling over top, you can make 3 kinds in one batch of tarts. That pastry recipe makes 5 X 9-inch pie shells or 3 covered pie shells. In my family we would use water with 1 tbsp vinegar or lemon juice and an ice cube instead of the sour milk. Only add as much liquid as needed. Shortening or butter can be substituted 1 to 1 or half and half for the lard. These tarts are even easier to make if you use commercial frozen tart shells.
ReplyDeleteI have used that recipe forever....or ever since Robin gave it to me. It is rich. I love the lardy taste but use butter flavored Crisco in mine. I use a ratio of 3 flour to one Crisco. It is the filling that counts. I have several pie crust recipes but quite often use the prepared crust...it is rich and good.
ReplyDeleteI knew Canuck was another name for a Canadian, and then of course, the Canadian Hockey team. But I didn't know about adding raisins or chips!! I am SO going to make more!!!
ReplyDeleteMom--we ought to see if Robin can ask her mother or someone about where the recipe came from!
ReplyDeleteOMG...just made these...sort of. I didn't have the pre-made pie dough, but I did have mini tart shells that are pre-baked and frozen. I put a piece of pecan nut into each shell, poured filling in and baked for 9 minutes. PERFECT!! The filling baked and the shells didn't burn....soooo good!!
ReplyDeleteDenise H