| 1 | * any type of instant orange breakfast drink will do. |
| 2 | ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. |
| 3 | Line a 9-inch pie plate with the pastry and trim the pastry ?inch beyond the rim of the pie plate. |
| 4 | Combine the raisins, brown sugar, corn starch and drink mix in a 3-quart saucepan. |
| 5 | Stir in the water and lemon juice. |
| 6 | Cook over medium heat, stirring constantly, until the mixture boils and thickens. |
| 7 | Remove from the heat and stir in the walnuts. |
| 8 | Turn the mixture into the pastry-lined pie plate and dot with the butter. |
| 9 | Roll out the remaining pastry to an 11-inch circle. |
| 10 | Place the top crust over filling and trim the edge to 1-inch beyond the rim. |
| 11 | Fold the top crust under the bottom crust and form a ridge. |
| 12 | Flute the edge and cut steam vents in the top crust. |
| 13 | Bake in a preheated 400 °F. |
| 14 | Oven for 30 minutes or until the crust is a golden brown and the filling is bubbly. |
| 15 | Cool on a wire rack |
