2 c. raisins
1 c. each orange juice and water
1/2 c. sugar
2 tbsp. cornstarch
1 tsp. allspice
1/2 c. chopped nuts
1 tbsp. lemon juice
Pastry for 2-crust 9-inch pie
Beaten egg and sugar, for glaze

In saucepan, combine raisins, orange juice and water; bring to boil. Reduce heat; simmer 5 minutes. Combine sugar, cornstarch and allspice; stir in raisin mixture. Cook and stir over medium heat until thickened, about 1 minute. Remove from heat; stir in nuts and lemon juice. Cool 10 minutes; pour into pastry-lined plate.

Cover with top crust, seal and flute edges. Cut leaves from leftover pastry to decorate top of pie, if desired. Cut slits for steam. Brush with beaten egg; sprinkle generously with sugar. Bake in 425 degree oven for 10 minutes then reduce heat to 375 degrees and continue to bake 25 to 30 minutes, until filling is bubbly and crust is golden.

Cover with foil, as needed, to prevent over browning. Cool about 1/2 hour before slicing. Serve warm or at room temperature with ice cream or whipped cream. Makes 1 9-inch pie.