In saucepan mix sugar and cornstarch. Stir in raisins, ornage juice, lemon juice and water. Cook and stir until bubbly, then cook and stir two minutes more. Remove from heat, transfer to crust. Cover with second crust, and cut slits in top crust for ventilation. Cover with foil and bake at 375* for 25 minutes, remove foil and bake for an additional 20-25 minutes longer until crust is browned.
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|Serving Size: 1 Serving (155g)|
|Recipe Makes: 8|
|Calories from Fat: 2 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 12.8mg||0 %|
|Potassium 332mg||9 %|
|Total Carbohydrate 52.1g||15 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 50.6g|
|Protein 1.3g||2 %|
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Calories per serving: 200
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