2 tbsp. cornstarch
1/2 tsp. grated orange peel
1 1/4 c. orange juice
1 can (10 3/4 oz.) condensed tomato soup
2 c. raisins
2/3 c. sugar
1/3 c. chopped walnuts
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
2 tbsp. butter

1. Prepare pastry. Roll out half of pastry and line 9 inch pie plate. Preheat oven to 425 degrees.

2. In small bowl, combine cornstarch, orange peel and 1/4 cup juice until smooth; set aside. In 2 quart saucepan over low heat, cook soup, raisins and remaining 1 cup juice 10 minutes, stirring occasionally.

3. Stir in cornstarch mixture and remaining ingredients. Cook over medium heat until mixture boils, stirring constantly. Remove from heat; pour into crust.

4. Roll remaining pastry to 11 inch circle and cut into strips of equal width. Criss-cross pastry strips over filling to form a lattice top. Fasten ends to edge of bottom crust. Flute edge.

5. Bake 25-30 minutes until crust is golden.

Makes 1 pie.