Old Fashioned Apricot Raisin Pie Recipes

Steps:

• 1. Roll half of the pie pastry to 1/8 inch thickness on a lightly floured surface. Place in a 10-inch pie plate. Set aside.
• 2. Drain the apricots, reserving 1 1/2 cups syrup. Set the apricots aside.
• 3. Combine 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.
• 4. Roll 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.
• 5. Bake at 350° for 50 to 60 minutes or until golden. Cool on a wire rack.

Steps:

• Make crust:
• Place flour, sugar, salt, vinegar, and egg yolk in the bowl of a food processor and pulse lightly 1 time. While pulsing, add butter gradually; dough should be the consistency of cornmeal. Do not over-mix or dough will become tough and hard to roll out. While pulsing, add ice water slowly until dough forms a ball (again being careful to not over-mix). Turn off processor as soon as dough forms a ball and refrigerate dough for about 30 minutes.
• Make filling:
• Combine apricots, jam, nectar, sugar, and pumpkin pie spice in a medium saucepan and bring to a simmer over medium heat, stirring frequently, for 10 to 15 minutes. Add cornstarch slurry and continue simmering for another 5 minutes. Remove from heat and add almond and vanilla extracts. Let cool to room temperature; mixture should thicken to the consistency of a jam.
• Meanwhile, pour several inches of oil into a large, deep, heavy-bottomed pan or Dutch oven; oil should not come more than halfway up the sides of the pan. Heat oil to 360 degrees F.
• On a floured board, roll out dough to 1/8-inch or less thickness. Cut or stamp dough into 15 (6-inch) round circles, or as many that size as possible. Spoon about 2 tablespoons of filling into the center of each circle of dough and brush edges with egg wash. Fold in half and press edges together with a fork dipped in flour. Poke the top of the crust twice with fork.
• Carefully add pie pockets, in batches, to the hot oil and deep fry until golden brown, turning as needed. Remove from oil and drain on paper towels. Sprinkle with cinnamon sugar and serve; be careful as filling is hot.

Steps:

• Wash raisins in cool water and drain. Place raisins and boiling water in a saucepan and cook until raisins plump.
• Blend brown sugar with flour and add to the raisin mixture. Cook over low heat until thickened, stirring frequently. Remove from heat.
• Add lemon rind, lemon juice and pinch of salt. Cool. Stir.
• Line deep nine-inch pie plate with pastry.
• Brush bottom of pastry with beaten egg white (keeps bottom of pie from getting soggy).
• Pour in cooled filling.
• Add top crust and seal edges.
• Make several steam vents with a knife in the top pastry.
• Decorate top of pie with pastry cut outs, using cookie cutters for shapes, if desired.
• Preheat oven to 425 degrees Fahrenheit.
• Bake pie 40 to 50 minutes until nicely browned.