In medium saucepan, combine raisins, orange juice and water; bring to boil over high heat.
Reduce heat to low; simmer 5 minutes.
In small bowl, combine sugar, cornstarch and allspice; mix well.
Stir into raisin mixture.
Cook and stir over medium heat until thickened, about 1 minute.
Remove from heat; stir in walnuts and lemon juice.
Cool 10 minutes; pour into pastry-lined 9-inch pie plate.
Cover with top crust, seal and flute edges.
Cut leaves from leftover pastry to decorate top of pie, if desired.
Cut slits for steam to escape.
Brush with beaten egg; sprinkle generously with sugar.
Bake in preheated 425°F oven 10 minutes; reduce heat to 375°F and bake 25 to 30 minutes longer or until filling is bubbly and crust is golden.
Cover with foil, if needed, to prevent overbrowning.
Cool on wire rack about 1/2 hour before cutting.
Serve warm or at room temperature with ice cream or whipped cream, if desired.