Ingredients

• 1-1/4  cup all-purpose flour
• 1/4  teaspoon salt
• 1/3  cup shortening
• 4  to 5 tablespoons water
• 2  eggs, slightly beaten
• 2/3  cup light-colored corn syrup
• 1/2  cup sugar
• 1/4  cup margarine or butter, melted
• 1  teaspoon vanilla
• 3/4  cup lightly salted dry-roasted peanuts
• 1-1/2  to 2 cups caramel-coated popcorn and peanuts

Directions

1. Pastry for Single-Crust Pie: Stir together all-purpose flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon water over part of the mixture. Gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form into a ball.

2. Preheat oven to 350 degree F. Divide pastry into 4 portions. On lightly floured surface roll each portion of pastry into a 6-inch circle. Ease each pastry round into a 5-inch individual pie pan. Trim pastry, if necessary, to within 1/4 inch of the edge of pie pan. Snip star shaped points around edges of crusts with kitchen shears.

3. For filling, in a medium bowl combine eggs, corn syrup, sugar, margarine or butter, and vanilla. Mix well. Stir in dry-roasted peanuts. Place pans on a 15x10x1-inch baking sheet. Divide filling evenly among the pastry shells.

4. Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean.

5. Remove pans from oven. Divide 1-1/2 to 2 cups of the caramel-coated popcorn and peanuts over the 4 pies. Return to oven and bake 3 minutes more. Cool on a wire rack. Refrigerate within 2 hours of cooling. Cover for longer storage. Makes 4 tart-sized pies (8 servings).

< B>Note: It is essential to make sure the piecrust extends all the way to the lip of the pie pan so that no filling can leak underneath. Leaks cause pie to stick to the pan, making it impossible to remove. If you do not have metal tart pans, foil ones from the supermarket work well.