Instructions:
- Prepare the Pie Dough: Combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Gradually add ice water, mixing until the dough barely comes together. Divide dough in half, form into two discs, wrap, and chill for at least 30 minutes.
- Plump the Fruit: Combine raisins and liquid (water/rum) in a saucepan. Bring to a simmer, then remove from heat, cover, and let stand for 15 minutes until plump. Drain excess liquid, reserving about ¼ cup.
- Mix Dry Ingredients: In a large bowl, whisk together sugar, cornstarch, cinnamon, nutmeg, and cloves. Stir in the lemon zest.
- Combine Filling: Add the plumped raisins and the reserved ¼ cup liquid to the dry mixture. Stir well. Whisk the beaten eggs and vanilla extract into the raisin mixture.
- Assemble the Pie: Preheat oven to 400°F (200°C). Roll out the bottom crust dough and place it into the 9-inch pie plate. Pour the entire raisin filling evenly into the bottom crust. Dot the top surface of the filling with the small pieces of butter.
- Top and Seal: Roll out the top crust dough. Place over the filling. Crimp and seal the edges securely. Cut 4-5 vents in the top crust. Brush the top crust generously with the egg wash and sprinkle with coarse sugar (if using).
- Bake: Bake for 20 minutes at 400°F (200°C). Reduce heat to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is deep golden brown and the filling is bubbling thickly. Cover edges with foil if they brown too quickly.
- Cool Completely: This is crucial. Allow the pie to cool on a wire rack for at least 3-4 hours before slicing so the filling can fully set for clean slices.