Raisin Pie

Preheat the oven to 400 F (200 C)

Combine the raisins, 1 1/4 cup sugar, orange juice, cornstarch and salt in a medium sauce pan. Simmer over medium heat until bubbly and slightly thickened, about 5 minutes. The mixture will seem thin, but the raisins will absorb the liquid. Remove from heat. Stir in the lemon zest, butter and lemon juice. Cool completely.

Turn the cooled filling into the prepared crust, leaving room at the edges for sealing and crimping the top pastry. On a lightly floured board, roll out the remaining disk of dough into a circle 1/8 inch (.3 cm) thick. Cut into ten 3/4 inch (1.8 cm) strips using a knife or decorative crimp-er. Weave a lattice, beginning at the center of the pie. Trim the strips, seal and flute the edges. Brush with the egg wash (egg and water beaten together) and sprinkle with the 1 tbsp(15ml) sugar.

If time allows, chill for 30 minutes. Bake for 10 minutes, reduce the temperature to 350 F (175 C) and bake for 50 to 60 minutes, until the crust is golden and the filling is bubbling in the center.

Server slightly warm or at room temperature. Store lightly covered at room temperature for up to 3 days.