Apricot Raisin Sour Cream Pie |
|
 |
Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 10 |
|
I suspect this recipe [on a card] came from an old cookbook my mother had. I don't recall her making it, but it is in her handwriting from about 30 years ago. The combination of apricots & raisins sound great! Ingredients:
1 deep dish pie shell |
1/2 cup dark raisin |
2 cups water, boiling |
2/3 cup dried apricot, packed, quartered |
2 cups sour cream |
2 eggs |
1 cup granulated sugar |
1/4 cup all-purpose flour |
1/4 teaspoon salt |
1 orange, zest of, finely chopped |
1 teaspoon vanilla extract |
Directions:
1. Roll out & line a 9 or 10 deep dish pie plate, then chill until filling is ready.
2. Put raisins in small bowl & cover with boiling water. Set aside to plump for 20 minutes.
3. Preheat oven to 400 degrees F.
4. Put quartered apricots in saucepan & cover with water.
5. Cover pan, bring to boil, then lower heat & simmer 10 minutes.
6. Drain apricots & set aside.
7. In mixer bowl, beat together the last 7 ingredients.
8. Drain raisins & add both them & apricots to sour cream mixture, stirring well.
9. Pour into pie shell & bake in lower 1/3 of oven 40-45 minutes or until light golden on edges, & knife inserted 1 from edge comes out clean.
10. Cool on wire rack, then serve at room temperature.
|
|