My nana used to make this all the time! Love this one!

1 pre-made double pie crust

Directions
1. Preheat your oven to 425°F (220°C).
2. In a medium saucepan, combine the raisins and water. Bring to a boil, then lower the heat and simmer for about 5 minutes until the raisins are plump.
3. In a small bowl, mix together the sugar, cornstarch, salt, cinnamon, and nutmeg. Gradually stir this mixture into the simmering raisins.
4. Cook and stir over medium heat until the mixture has thickened and is bubbly (about 2-3 minutes).
5. Remove from heat and stir in the lemon juice and butter until well combined.
6. Roll out one half of the pie crust and fit it into a 9-inch pie pan.
7. Pour the raisin mixture into the crust-lined pie pan.
8. Roll out the second half of the pie crust and place it over the filling. Trim and crimp the edges to seal, and cut a few small slits in the top crust to allow steam to escape.
9. Bake for 30 to 35 minutes, or until the crust is golden brown.
10. Let the pie cool on a wire rack before slicing and serving.
Variations & Tips
For a twist, try adding a handful of chopped walnuts or pecans to the filling for some extra texture and flavor. If you prefer a less sweet pie, reduce the sugar by 1/4 cup. For a splash of holiday flavor, you might also add a teaspoon of rum extract along with the lemon juice.