cornstarch and salt thoroughly in saucepan. Stir in orange juice, lemon
juice and water gradually, stirring until smooth. Add orange rind, butter
and raisins. Set over high heat and bring to a boil quickly, stirring
constantly. Turn down heat and cook gently 3 minutes more, stirring. Cool.
Heat oven to 450F (230C). Line 9-inch (23-cm) pie pan with half of pastry.
Pour in filing. Roll remaining pastry and use to cover pie, fluting edge
and cutting vents in the top to let steam escape. Cover edge of pie with a
strip of aluminum foil to keep it from getting too brown. Bake 25-30
minutes or until well browned. Serve slightly warm or cold.