Preheat oven to 400ºF.
Chop the medium orange, peel and all. Combine orange, dried peaches, the raisins, brandy, sugar and tapioca.
Prepare the piecrust in a 9” pie plate. Spoon into crust lined pan. Top with second crust; seal edges and flute. Cut slits in top crust.
Bake in a 400ºF oven for 35-45 minutes, or until crust is golden brown and filling bubbles. Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. Cool 1 hour.
Meanwhile, in a small bowl, combine the confectioners sugar, butter, hot water and brandy; beat at high speed until well blended. Cover; refrigerate until serving time. Serve over warm pie.