Saturday, October 14, 2006

Apricot Raisin Sour Cream Pie

The Altitude Adjustment Section
Time for yet another type of pie recipe. This time from Susan Purdy’s great pie book called The Perfect Pie. Doesn’t an Apricot Raisin Sour cream pie sound yummy?

1 unbaked 10 inch pastry shell (you can use pastry recipe I gave last week — see archives)
1/3 cup packed golden raisins
2/3 cups packed dried apricot halves (about 4 1/2 ounces)
2 cups sour cream
2 large room temp eggs
1 cup granulated sugar
1/4 cup A.P. flour
1/4 teaspoon salt
grated zest of 1 orange
1 teaspoon vanilla extract

Measure the raisins into a small bowl and cover with boiling water. Let stand 20 minutes. Cut the apricots into quarters, put in sauce pan and cover with water. Bring to the boil then lower the heat and simmer for 10 minutes till tender. Drain and discard liquid. In the bowlof an electric mixer combine the sour cream, eggs, sugar,flour, salt, zest, and vanilla. Strain the raisins and discard the liquid. Add the raisins and apricots to the sour cream mixture. Stir well and pour into pie crust.

Bake in preheated 425 oven in the lower 1/3 of the oven for 15 minutes then lower oven to 375 and bake for 25-30 minutes more till light golden on the top and when a knife inserted in filling 1 inch from the edge comes out clean. The filling will puff when it cooks and then sink down. Don’t panic it's all good. Serve at room temperature and dust the top with confectionary sugar. Refrigerate any leftovers if you don't eat the whole pie. That will never happen!