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1
In a sauce pan, combine brown sugar and corn starch.
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2
Stir in raisins, orange peel, orange juice, lemon peel, lemon juice, and water.
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3
Cook and stir over medium heat until thick and bubbly.
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4
Cook and stir 1 minute more.
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5
Remove from heat, stir in walnuts.
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6
Fill a pastry-lined 9 inch pie plate with raisin mixture.
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7
Adjust lattice crust; flute edge.
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8
Cover edge of pie with foil.
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9
Bake at 375F (190C) for 20 minutes.
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10
Remove foil and bake about 20 more minutes or until crust is golden Pastry for Lattice Top Pie: In a mixing bowl stir together flour and salt.
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11
Cut in shortening until pieces are the size of small peas.
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12
Sprinkle 1 tablespoon of water over part of the mixture, gently toss with a fork.
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13
Push to side of bowl.
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14
Repeat until all is moistened.
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15
Form dough into a ball.
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16
Divide dough in half.
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17
Take half, on a lightly floured surface, flatten dough with hands.
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18
Roll dough from center to edge, forming a circle about 12 inches in diameter.
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19
Wrap pastry around rolling pin.
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20
Unroll onto a 9 inch pie plate.
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21
Ease pastry into pie plate, being careful not to stretch pastry.
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22
Trim pastry to 1/2 inch beyond edge of pie.
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23
When pie shell is full with filling, roll out other half of pie pastry.
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24
Cut pastry into 1/2 inch wide strips.
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25
Weave strips on top of filling to make a lattice crust.
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26
Press ends of strips into rim of crust.
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27
Fold bottom pastry over the lattice strips, seal and flute.
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28
Bake as directed in individual recipe.
