Pre-heat oven to 425°F.
Combine raisins and water in a medium pot, bring to a boil and cook for 5 minutes.
Blend the brown sugar, cornstarch, cinnamon and salt together; slowly stir into the hot raisins.
Cook and stir until the syrup has thickened – happens pretty quickly.
Remove from the heat and stir in the lemon juice, butter and vanilla; cool slightly.
Carefully place one of the pie crusts in a deep pie dish.
Pour the raisin filling into the pie shell.
Place the second pie crust on top of the raising filling, sealing the edges by pinching them together.
Use a knife to make a couple of slits in the top of the pie.
Place in oven and bake for 30 – 35 minutes or until crusts are a golden brown.
Remove from oven and place on a rack to cool/set prior to cutting.
