This old-fashioned recipe is older than the Tennessee hills.

1/2 cup orange juice

2 cups raisins

1-1/2 cups sugar

4 tablespoons flour

3 tablespoons lemon juice

1/8 teaspoon salt

Basic Pastry dough for 9-inch two—crust pie.

Put the orange juice and 1 cup water in a pan and bring to a boil. Remove from the heat and stir in the raisins. Let stand for 2 hours. Preheat the oven to 425 degrees. Line a 9-inch pie pan with half the pastry dough. Add the sugar, flour, lemon juice, and salt to the raisin mixture. Cook over low heat, stirring frequently, for about 10 minutes or until well thickened. Pile the filling into the lined pie pan. Roll out the remaining dough and make a lattice top. Crimp the edges. Bake for 10 minutes, then lower the heat to 350 degrees and bake about 35 minutes longer, until the top is browned.

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