Step 1

In a medium saucepan, whisk together the raisins through salt. Heat over medium heat and bring to a low boil. Reduce the heat to simmer and cook, stirring often, until the mixture thickens, about 10 minutes.

Step 2

Remove from the heat and stir in the lemon juice, vanilla, cinnamon, and butter. Set aside.

Step 3

Preheat the oven to 375 degrees. Roll and fit the bottom pie crust to a 9-inch pie pan. Pour the raisin filling in and spread evenly. Top with the other pie crust. Crimp the edges together and remove excess overhang. Fit to the dish.

Step 4

Cut a few slits in the top of the pie. Beat the egg with a splash of water and brush it on the top of the crust.

Step 5

Place the pie on a baking sheet in case of any bubbling over. Bake for about 35-40 minutes, or until the crust is golden and the filling is bubbly.

Step 6

Let cool completely before slicing and serving.