Recipe - Robbs Old Fashioned Raisin Pie

2 One half cup Dark seedless raisins
1 One half cup Fresh orange juice
1 cup Boiling water
One half cup Granulated sugar
One half cup Light brown sugar, packed
3 tablespoon Cornstarch
One half teaspoon Ground cinnamon
One fourth teaspoon Ground cloves
1/8 teaspoon Salt
2 teaspoon Grated lemon rind
2 teaspoon Grated orange rind
2 tablespoon Fresh lemon juice
2 tablespoon Butter
1 Egg, wellbeaten
1 Pastry for 2crust pie

Add raisins to orange juice and boiling water, simmer until tender (35
minutes). Combine sugars, cornstarch, ground cinnamon, ground cloves, and
salt; stir into hot raisins. Cook slowly, stirring constantly, to full
rolling boil; boil 12 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 pastrylined pie pan. Cover with lattice strips,
weaving strips into basketweave pattern. Bake in 425degree oven for 3040
minutes, or until pastry is brown and filling is bubbling. Serve slightly
warm, plain, or with whipped cream.