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.
Add pie crust 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.
Make ahead instructions: The pie filling could be made up to one week in advance depending on freshness of ingredients. Remove filling from fridge 30 minutes before baking to allow it to come to room temperature. Pie crust can be made 1-2 days in advance, stored in the fridge. Pie crust can be frozen for up to 3 months.Freezing Instructions: To freeze raisin pie, follow recipe instructions. Allow to cool after baking, then cover well with aluminum foil and freeze for up to 3 months. Thaw overnight in the fridge and rewarm in the oven before serving.