Raisin & Rice Mini Pies

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Raisin & Rice Mini Pies
Ingredients
2 eggs
1 cup sugar
1/2 cup milk
1/4 cup butter (softened)
1 1/2 cups cooked RiceSelect® Jasmati® Rice
1/2 cup coconut
1/2 cup raisins
1/4 cup applesauce
1 teaspoon cinnamon
1 teaspoon vanilla
2 (9-inch) unbaked piecrusts
whipped cream (optional)
cinnamon (optional)
toasted coconut (optional)




Directions
1. Cut each piecrust in half and roll each portion to fit 4 (5-inch) mini pie pans.

2. Beat together eggs, sugar, milk, butter, and rice until well blended; stir in remaining ingredients. Divide filling between the 4 pie pans.

3. Place pies on baking sheet; bake in preheated 375-degree F oven for 15 minutes. Lower to 300 F, bake for additional 15-20 minutes until center is set and crust is golden brown. (If crust begins to brown too much, cover crust edges with foil.) If preferred, the filling can be baked in a 10-inch piecrust; just add approximately 30 extra minutes to the cooking time.



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