1-First, preheat your oven to 425°F and get your workspace ready by pulling together all the ingredients and tools. This step ensures everything flows smoothly, especially if you’re making tweaks for vegan or gluten-free versions.

2-In a medium saucepan, combine 3 cups raisins and 3 cups water, then bring to a boil over medium-high heat and let it boil for 5 minutes. Next, mix ¾ cup packed light brown sugar, 3 tablespoons cornstarch, ¾ teaspoon ground cinnamon, and ¼ teaspoon salt in a small bowl, then add this to the raisin mixture and cook until it thickens, about 1 to 2 minutes. Remove from heat, stir in 4 teaspoons vinegar and 1½ tablespoons butter, and let it cool for 15 minutes.

3-Assembling and Baking: Place the bottom pie crust in a 9-inch deep dish pie plate and spoon in the cooled filling. Cover with the top crust, crimp the edges, and cut vent holes to let steam escape. Bake for 30 minutes or until the crust turns golden brown, and cover the edges if they start to brown too quickly.

4-After baking, let the pie cool for at least 1 hour before slicing to help the filling set properly.