2/3 c. packed brown sugar
2 tbsp. cornstarch
2 c. raisins
1 tsp. finely shredded orange peel
1/2 c. orange juice
2 tbsp. lemon juice
1/2 c. chopped walnuts
Pastry for double-crust pie

In a saucepan, mix brown sugar and cornstarch. Stir in raisins, peel, orange juice, lemon juice, and 1 1/3 cups cold water. Cook and stir 2 minutes more. Remove from heat, stir in nuts. Transfer to a pastry-lined 9-inch pie plate.

Cut slits in top crust. Adjust top crust, seal and flute edge. Cover edge with foil. Bake 20 to 25 minutes in a 375 degrees. Remove foil; bake 20 to 25 minutes more or until crust is golden. Serves 8.