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2 9 inch pie crusts
2 cups of raisins
2 cups of water
1/2 cup sugar
2 tablespoons flour
1/2 cup finely chopped nuts
2 teaspoons grated lemon peel
3 tablespoons lemon juice

Heat oven to 425F.Prepare pie crusts. Heat raisins and water to boiling; cook 5 minutes. Stir together sugar and flour;
stir into raisin mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in nuts, lemon peel and juice.
Pour hot filling into pie shell. Cover with top crust which has slits cut in it, seal and flute. Cover edge with a strip of aluminum foil to prevent excessive browning, remove foil last 15 minutes of baking.
Bake 30 to 40 minutes or until crust is brown and juice begins to bubble through slits. Best served warm, and with vanilla ice cream.