Raisin Pie IV

1 recipe pastry for a 9 inch double crust pie

⅓ cup lemon juice

1 teaspoon grated lemon zest

½ cup orange juice

2 teaspoons grated orange zest

1 ¼ cups water

1 cup brown sugar

2 cups raisins

¾ cup all-purpose flour

½ cup water

Preheat oven to 400 degrees F (200 degrees C).

In a medium saucepan, mix together lemon juice, lemon rind, orange juice, orange rind, 1 1/4 cup water, sugar, and raisins. Bring to a boil over low heat, stirring occasionally.

In a small bowl, mix flour and 1/2 cup water to a smooth paste. Slowly stir into raisin mixture. Cook an additional 5 minutes, stirring constantly. Pour mixture into pastry-lined pan. Cover with top crust. Seal edges and cut steam vents in top.

Bake in preheated oven for 40 minutes, until crust is golden brown.