Apricot Raisin Sour Cream Pie

“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!”
READY IN:
1hr 25mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

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.

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