To make raisin pie, boil raisins and water, add spices and seasonings, pour the filling into a pre-baked pie crust, top with another crust, and bake the pie for 30 minutes. This simple recipe uses pre-made pie shells.
Preheat the oven to 425 F. Combine 2 cups raisins and 2 cups water in a medium saucepan. Boil the raisins for five minutes. While the raisins are boiling, combine 1/2 cup brown sugar, 2 tablespoons cornstarch, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt. Pour the dry ingredients into the hot raisins, and stir thoroughly.
When the liquid clarifies, remove the pot from the heat. Stir in 1 tablespoon butter and 1 tablespoon vinegar. Pour the filling into a pre-made pie shell, and cover the pie with a second shell. Bake the pie for about 30 minutes.
This recipe also works with a lattice pastry top crust made from an unbaked 9-inch pie shell. To construct a lattice, use a rolling pin to roll the shell into an 11-inch circle, and cut it into 3/4-inch strips with a pizza cutter. Set the filled pie next to the cutting board, and carefully lay half of the strips across the pie in parallel horizontal lines. Pick up one end of the final strip, and fold it back upon itself. Repeat with every second strip.
Lay a fresh pie crust strip over the pie in a vertical orientation, placed as close as possible to the folded horizontal strips. Unfold the horizontal strips over the vertical strip, and then fold back the alternate horizontal strips. Place a second vertical crust strip next to the first. Continue placing vertical strips and folding alternating horizontal strips until the lattice is complete.