1. Preheat the Oven

Preheat your oven to 425°F (220°C) and position a rack in the center.

2. Simmer the Raisins

In a medium saucepan, combine the raisins and water.
Bring to a boil, reduce heat, and simmer for 5 minutes until the raisins are plump and tender.

3. Make the Filling

• In a small bowl, mix together the sugar, cornstarch, salt, cinnamon, and nutmeg.

• Slowly stir this dry mixture into the simmering raisins.

• Cook over medium heat, stirring constantly, until thickened and bubbly (about 2–3 minutes).

• Remove from heat and stir in the lemon juice and butter. Mix until smooth.

4. Assemble the Pie

• Roll out one half of the pie crust and press it into a 9-inch pie dish.

• Pour the hot raisin filling evenly into the crust.

• Roll out the second crust and place it over the filling.

• Trim excess dough, crimp the edges to seal, and cut a few small slits in the top to allow steam to escape.

5. Bake

Bake at 425°F (220°C) for 30 to 35 minutes, or until the top crust is golden brown and flaky.

6. Cool and Serve

Transfer to a wire rack and let cool for at least 1 hour before slicing. Serve warm or at room temperature for best flavor.