Scottish Currant Cakes

You will need:

2 1/2 cups flour
3/4 cup Crisco
3/4 t. salt

Cut Crisco into flour and salt until the size of peas. Add enough ice water to make a moist crust. Make into two balls of dough, one slightly larger than the other. Wrap and refrigerate at least 1/2 hour.

Filling

2 cups dried currants
1/2 cup brown sugar
1 1/2 cups chunky applesauce
1/2 t. cinnamon
dash of brandy or whiskey

Cook long enough to melt the sugar.

Assembly

Roll out larger ball of dough to fit bottom and 1/2" of sides of a 13 x 9 pan. Spread filling evenly. Roll out remaining ball of dough and place on top of filling. Thoroughly prick top crust with fork. Brush with milk.

Bake at 425 degrees for 35-40 minutes. When cool, cut into squares and sprinkle with powder sugar.

Thanks to The Tartan Pages for the background.