In saucepan, combine raisins, orange juice and water; bring to boil. Reduce heat; simmer 5 minutes. Combine sugar, cornstarch and allspice; stir into raisin mixture. Cook and stir over medium heat until thickened, about 1 minute. Remove from heat; stir in walnuts and lemon juice. Cook 10 minutes; pour into pastry-lined pie plate. Cover with top crust; seal and flute edges. Cut slits into crust. Brush with beaten egg; sprinkle generously with sugar. Bake in 425 degree oven for 10 minutes. Reduce heat to 375 degrees F and continue baking 25 to 30 minutes, until filling is bubbly and crust is golden. Cover with foil, as needed, to prevent over browning. Cool about 1/2 hour before slicing. Serve warm, or at room temperature, with ice cream or whipped cream.

Courtesy of the California Raisin Marketing Board