Ingredients
- 13 circle
- 9 pie with the pastry (plate)
- 2 crust pie
- 2 instant tang orange drink
- 1 recipe
- 1/2 roll out the larger
- 1/2 beyond the rim of the pie (plate)
- 2,800 ml saucepan
- 300 gr raisins
- 300 ml water
- 170 gr brown sugar
- 120 gr walnuts
- 30 ml lemon juice
- 28 gr butter
- 16 gr cornstarch
heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and stir in the walnuts. Turn the mixture into the pastry-lined pie plate and dot with the butter. Roll out the remaining pastry to an 28 cm circle. Place the top crust over filling and trim the edge to 3 cm beyond the rim. Fold the top crust under the bottom crust and form a ridge. Flute the edge and cut steam vents in the top crust. Bake in a preheated 200ºC . oven for 30 minutes or until the crust is a golden brown and the filling is bubbly. Cool on a wire rack. ----
