A Recipe Request!!! 2 cups raisins 2 cups boiling water 1/3 cup sugar 1/3 cup packed brown sugar 3 TB cornstarch 1/8 tsp salt 2 tsps grated lemon rind 2 TB lemon juice 1/2 tsp grated orange rind 1 TB orange juice 2 TB butter Pastry for 9-inch double-crust pie Measure raisins and water into saucepan; cook until raisins are puffy, 3-5 min. Combine sugars, cornstarch and salt; stir into hot raisins. Cook slowly, stirring to full rolling boil; boil 1 min. Remove from heat. Blend in fruit rinds and juices. Pour hot filling into pastry-lined pan; dot with butter. Cover with top crust; slit to let steam escape. Bake at 425 degrees for 30-40 min. until crust is nicely browned. (Source: Dorthy Dean)
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