2 c. seedless raisins
1/2 c. boiling water
1/2 c. white sugar
1/2 tsp. salt
2 tbsp. cornstarch
1/3 c. orange juice
1 tbsp. lemon juice
1 tbsp. grated orange rind
1 tbsp. butter

Line 9" pie pan with pastry and moisten edges. Wash and drain raisins; place in saucepan with boiling water, sugar and salt. Heat to boiling. Mix paste of cornstarch and orange juice, stir into raisin mixture. Cook and stir over low heat until thick and smooth. Remove from heat, add lemon juice, orange rind and butter. Stir well. Pour into unbaked pie shell. Cut several long strips of pastry and cover raisin mixture fluting edges. Bake in hot oven, 450 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking until pastry is golden brown. Serve slightly warm. Serves 6.