2 c. raisins
1 c. orange juice
1 c. water
1/2 c. sugar
2 tbsp. cornstarch
1 tsp. allspice
1/2 c. nuts, chopped
1 tbsp. lemon juice
Pastry for 2 (9 inch) crusts
Beaten egg and sugar for glaze

In saucepan combine raisins, orange juice and water, bring to boil, reduce heat, simmer five minutes. Combine sugar, cornstarch, and allspice; stir into 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 unbaked pastry lined pie pan. Cover with top crust. Brush with beaten egg, sprinkle with sugar. Bake at 425 degrees for 10 minutes. Reduce heat to 375 degrees and continue baking 25 to 30 minutes, or until filling is bubbly and crust golden brown.