Apricot Raisin Sour Cream Pie

• 1 deep dish pie shell
• 12 cup dark raisin
• 2 cups water, boiling
• 23 cup dried apricot, packed, quartered
• 2 cups sour cream
• 2 eggs
• 1 cup granulated sugar
• 14 cup all-purpose flour
• 14 teaspoon salt
• 1 orange, zest of, finely chopped
• 1 teaspoon vanilla extract

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.
3. Set aside to plump for 20 minutes.
4. Preheat oven to 400 degrees F.
5. Put quartered apricots in saucepan & cover with water.
6. Cover pan, bring to boil, then lower heat & simmer 10 minutes.
7. Drain apricots & set aside.
8. In mixer bowl, beat together the last 7 ingredients.
9. Drain raisins & add both them & apricots to sour cream mixture, stirring well.
10. 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.
11. Cool on wire rack, then serve at room temperature.

dish pie shell, dark raisin, water, apricot, sour cream, eggs, sugar, flour, salt, orange, vanilla

Taken from www.food.com/recipe/apricot-raisin-sour-cream-pie-213090 (may not work)