old fashioned apricot raisin pie
(1 rating)
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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(1 rating)
yield
12 serving(s)
prep time
15 Min
cook time
1 Hr 15 Min
method
Bake
Ingredients For old fashioned apricot raisin pie
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1 pkgpie crust, enough for a double crust pie
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2 canapricot halves in heavy syrup, undrained (17 ounce cans)
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2 Tbspcornstarch
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1 craisins
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1/2 csugar
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1/4 tspsalt
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1 Tbspgrated lemon rind
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2 Tbspfresh lemon juice
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1 Tbspbutter
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1/2 cchopped, lightly toasted pecans
How To Make old fashioned apricot raisin pie
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1Roll half of the pie pastry to 1/8 inch thickness on a lightly floured surface. Place in a 10-inch pie plate. Set aside.
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2Drain the apricots, reserving 1 1/2 cups syrup. Set the apricots aside.
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3Combine 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.
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4Roll 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.
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5Bake at 350° for 50 to 60 minutes or until golden. Cool on a wire rack.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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