Apricot-Raisin Sour Cream Pie

• Single Pie Crust (use your favorite pie crust recipe)
• 2/3 cup packed dried apricots
• 1/3 cup seedless raisins
• 2 cups sour cream (regular or low fat)
• 2 eggs
• 1 cup granulated sugar
• 1/4 cup flour
• 1/4 teaspoon salt
• 2 to 3 Tablespoons grated orange peel
• 1/2 teaspoon orange extract
• 1 teaspoon vanilla
• powdered sugar (garnish)

1. 1. Make favorite pie crust, roll out and line a 9" glass pie plate. Refrigerate pie crust while making filling.
2. 2. Cut apricots into quarters. Place in small saucepan with raisins, cover with water. Bring to boil. Lower heat, cover and simmer for 5 minutes. Alternatively, place fruit in a bowl, cover with water and microwave on high for 2 minutes. After boiling or microwaving, let fruit stand for 20 minutes.
3. 3. Preheat oven to 400u0b0 F.
4. 4. In a bowl whisk together sour cream, eggs, sugar, flour, salt, orange peel and extracts until well combined.
5. 5. Drain apricot-raisin mixture very well. Fold into sour cream mixture until evenly distributed. Spoon into chilled pie shell.
6. 6. Bake in preheated hot oven for 40-45 minutes or until filling is set, top is golden and a knife inserted 1" from the edge comes out clean. Cool on wire rack at least 45 minutes.
7. 7. Serve at room temperature. Sift powdered sugar over pie just before serving.

pie crust, apricots, raisins, sour cream, eggs, sugar, flour, salt, grated orange peel, orange extract, vanilla, powdered sugar

Taken from www.epicurious.com/recipes/member/views/apricot-raisin-sour-cream-pie-1210722 (may not work)