Categories: Desserts, Fruits, Pies 
      Yield: 6 servings 
  
      1 x  Recipe For 9" 2 Crust Pie       1 1/4 c  Water 
     15 oz Raisins; 1 Pk, 3 C                  2 tb Lemon Juice 
    3/4 c  Brown Sugar; Firmly Packed          1 c  Walnuts; Coarsely Chopped 
      2 tb Cornstarch                          2 tb Butter Or Regular Margarine 
      2 tb Instant Tang Orange Drink; *    
  
  *    Any type of Instant Orange Breakfast Drink will do. 
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  Divide the pastry almost in half and roll out the larger half, on a 
  lightly floured surface, to a 13-inch circle.  Line a 9-inch pie plate 
  with the pastry and trim the pastry 1/2 inch beyond the rim of the pie 
  plate.  Combine the raisins, brown sugar, corn starch and drink mix in a 
  3-quart saucepan.  Stir in the water and lemon juice.  Cook over medium 
  heat, stirring constantly, until the mixture boils and thickens.  Remove 
  from the heat and stir in the walnuts.  Turn the mixture into the 
  pastry-lined pie plate and dot with the butter.  Roll out the remaining 
  pastry to an 11-inch circle.  Place the top crust over filling and trim the 
  edge to 1-inch beyond the rim.  Fold the top crust under the bottom crust 
  and form a ridge.  Flute the edge and cut steam vents in the top crust. 
  Bake in a preheated 400 degree F. oven for 30 minutes or until the crust 
  is a golden brown and the filling is bubbly.  Cool on a wire rack.