1 9" pie shell w/pastry for

lattic, Unbaked
top, preferably and
orange flavored pie crust
1 30 cn apricot halves, drained reserving 1
2/3 cup liquid
1/3 c sugar
2 T cornstarch
1 ds salt
1 c raisins
1 1/2 t lemon rind, grated
2 T butter (or oleo)

Preheat oven to 400 degrees.

In a large saucepan, combine apricot liquid, sugar, cornstarch, & salt. Cook over medium heat until mixture boils & thickens, stirring constantly. Remove from heat.
Stir in apricots, raisins, lemon peel & butter or oleo. Pour filling into pie shell.

Roll out remaining dough to 1/8" thickenss, cut into 1/2" strips. Arrange pastry strips in lattice pattern & flute edges. Bake for 20-25 minutes or until crust is golden brown & filling is bubbly.