Robb's Old Fashioned Raisin Pie

• 2 1/2 cups raisins, seedless seedless, dark
• 1 1/2 cups orange juice fresh
• 1 cup water boiling
• 1/2 cup sugar granulated
• 1/2 cup brown sugar light, packed
• 3 tablespoons cornstarch
• 1/2 teaspoon cinnamon ground
• 1/4 teaspoon cloves ground
• 18 teaspoon salt
• 2 teaspoons lemon zest grated
• 2 teaspoons orange zest grated
• 2 tablespoons lemon juice fresh
• 2 tablespoons butter
• 1 each eggs well-beaten
• 1 each pastry for 2-crust pie

1. Add raisins to orange juice and boiling water, simmer until tender (3-5 minutes).
2. Combine sugars, cornstarch, ground cinnamon, ground cloves, and salt; stir into hot raisins.
3. Cook slowly, stirring constantly, to full rolling boil; boil 1 to 2 minutes, or until transparent and thickened.
4. Remove from heat.
5. Blend in lemon rind, orange rind, lemon juice and butter, stirring well.
6. Allow to cool slightly.
7. Blend in beaten egg, stirring well.
8. Pour warm filling into pastry-lined pie pan.
9. Cover with lattice strips, weaving strips into basket-weave pattern.
10. Bake in 425- degree oven for 30 to 40 minutes, or until pastry is brown and filling is bubbling.
11. Serve slightly warm, plain, or with whipped cream.

raisins, orange juice fresh, water boiling, sugar, brown sugar, cornstarch, cinnamon ground, cloves ground, salt, lemon zest, orange zest, lemon juice fresh, butter, eggs, pastry

Taken from recipeland.com/recipe/v/robbs-old-fashioned-raisin-pie-39471 (may not work)