Categories: Pies, Desserts, Fruits 
      Yield: 1 servings 
  
  2 1/2 c  Dark seedless raisins 
  1 1/2 c  Fresh orange juice 
      1 c  Boiling water 
    1/2 c  Granulated sugar 
    1/2 c  Light brown sugar, packed 
      3 tb Cornstarch 
    1/2 ts Ground cinnamon 
    1/4 ts Ground cloves 
    1/8 ts Salt 
      2 ts Grated lemon rind 
      2 ts Grated orange rind 
      2 tb Fresh lemon juice 
      2 tb Butter 
      1    Egg, well-beaten 
      1    Pastry for 2-crust pie 
  
  Add raisins to orange juice and boiling water, simmer until tender 
  (3-5 minutes).  Combine sugars, cornstarch, ground cinnamon, ground 
  cloves, and salt; stir into hot raisins.  Cook slowly, stirring 
  constantly, to full rolling boil; boil 1-2 minutes, or until 
  transparent and thickened. Remove from heat. 
   
  Blend in lemon rind, orange rind, lemon juice and butter, stirring 
  well. Allow to cool slightly.  Blend in beaten egg, stirring well. 
   
  Pour warm filling into pastry-lined pie pan.  Cover with lattice 
  strips, weaving strips into basket-weave pattern.  Bake in 425-degree 
  oven for 30-40 minutes, or until pastry is brown and filling is 
  bubbling.  Serve slightly warm, plain, or with whipped cream.