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

In a saucepan combine brown sugar and cornstarch. Stir in raisins, orange peel and juice, lemon peel and juice, and 1 1/3 cups cold water. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute more. Remove from heat, stir in walnuts. Fill a pastry lined 9 inch pie pan with raisin mixture. Add top crust. Flute edge. Bake at 375 degrees for 20 minutes. If getting too brown, put foil on top. Bake 20 minutes longer.