3 cps fresh currants
1 1/2 cps sugar
1 tbsp quick cooking tapioca
1 - Line muffin or individual patty pans with the pastry.
2 - Wash and stem the currants. Add the sugar and tapioca.
3 - Dust the lined pans with cracker crumbs.
4 - Put in the fruit mixture and top with crisscross strips of pastry, lattice fashion.
5 - Bake 35 minutes in a hot oven, 375 to 400 degrees F.