Raisin pie filling: In a medium saucepan, combine brown sugar, water, cornstarch and stir to well to dissolve the cornstarch. Add orange juice, orange zest, lemon juice and raisins. Stir ingredients together over medium heat until mixture begins to bubble and thickens. Cook for 1 minute. Remove from heat. Stir in walnuts. Set mixture aside to cool.

Assemble: Add rolled out pie dough to a 9’’ pie plate. Pour cooled filling inside. Cover with second pie crust. Seal the edges and flute or crimp if desired. Use a pastry brush to lightly brush egg white over the top crust of the pie. Sprinkle a little sugar lightly on top.

Bake at 400 degrees F for 35-40 minutes. Check the pie around the 30 minutes mark and if it’s reached desired brownness you can place a piece of aluminum foil on top during the last 10 minutes of cooking.