- 2 Cups California raisins
- 1 Cup orange juice and water
- 1 Cup water
- 1/2 Cup sugar
- 2 Tablespoons cornstarch
- 1 Teaspoon allspice
- 1/2 Cup chopped walnuts
- 1 Tablespoon lemon juice
- Pastry for 9-inch two-crust pie
- Beaten egg and sugar; for glaze
In saucepan, combine raisins, orange juice and water; bring to boil. Reduce heat; simmer 5 minutes. Combine sugar, cornstarch and allspice; stir into raisin mixture. Cook and stir over medium heat until thickened, about 1 minute. Cook 10 minutes more. Remove from heat; stir in walnuts and lemon juice. Pour into pastry-lined pie plate.
Cover with top crust; seal and flute edges. Cut slits into crust. Brush with beaten egg; sprinkle generously with sugar. Bake in 425°F oven 10 minutes. Reduce heat to 375°F and continue baking 25 to 30 minutes, until filling is bubbly and crust is golden. Cover with foil, as needed, to prevent over browning. Cool about 1/2 hour before slicing. Serve warm or at room temperature, with ice cream or whipped cream.