Instructions: Drain the apricots, reserving 1 1/3 cups syrup. Put reserved syrup in saucepan with raisins, sugar, cornstarch and salt and cook, stirring constantly, until it thickens. Mix in lemon juice, rind, and butter.

Add apricots. Pour filling into a prepared 9 inch pie pastry and top with second pastry. Bake at 425F for 35 minutes.

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