Old Fashioned Apricot Raisin Pie

Old Fashioned Apricot Raisin Pie Recipe

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Lynette !


This is out of an old recipe book created by my great great grandmother's church. The recipe was credited to Bama Curtis. I remember her....she was blind when I knew her and an avid baseball fan. Listened to all the games on a little transistor radio. She passed away at 99.


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15 Min
1 Hr 15 Min


  • 1 pkg
    pie crust, enough for a double crust pie
  • 2 can(s)
    apricot halves in heavy syrup, undrained (17 ounce cans)
  • 2 Tbsp
  • 1 c
  • 1/2 c
  • 1/4 tsp
  • 1 Tbsp
    grated lemon rind
  • 2 Tbsp
    fresh lemon juice
  • 1 Tbsp
  • 1/2 c
    chopped, lightly toasted pecans

How to Make Old Fashioned Apricot Raisin Pie


  1. Roll half of the pie pastry to 1/8 inch thickness on a lightly floured surface. Place in a 10-inch pie plate. Set aside.
  2. Drain the apricots, reserving 1 1/2 cups syrup. Set the apricots aside.
  3. Combine the reserved syrup and cornstarch in a medium saucepan, stir well Stir in raisins, sugar, and salt. Cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Remove from the heat; add lemon rind, lemon juice, and butter, stirring until the butter melts. Add the reserved apricots and pecans; stir well. Pour filling mixture into the pastry shell.
  4. Roll the remaining half of the pie dough to 1/8 inch thickness; cut into 1/2 inch strips. Arrange the pastry strips in lattice design over the apricot mixture. Trim off the excess pastry along the edges. Fold the edges under, and crimp.
  5. Bake at 350° for 50 to 60 minutes or until golden. Cool on a wire rack.

Printable Recipe Card

About Old Fashioned Apricot Raisin Pie

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: Southern
Other Tag: Heirloom

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