Place 2 cups raisins and 1 1/2 cups water in a small saucepan; bring to a simmer over medium heat and cook for 5 minutes until raisins are plump.

In a medium mixing bowl, whisk together 1/2 cup granulated sugar, 1/4 cup brown sugar, 2 tablespoons all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon salt until smooth.

Pour the raisin mixture into the dry ingredients and stir to combine, then return to medium heat and cook, stirring frequently, for 3 to 4 minutes until the filling is thick and glossy.

Remove from heat and stir in 2 tablespoons butter, 1 tablespoon fresh lemon juice, and 1/2 teaspoon vanilla extract; let the filling cool for 5 minutes.

If using a frozen crust, let the 9-inch pie crust thaw for 10 minutes, then fit it into a pie dish.

Pour the cooled raisin filling into the prepared crust, spreading it evenly to about the rim.

Place a second crust on top if desired, seal the edges, and cut 3 to 4 slits for steam vents.

Beat 1 egg with 1 tablespoon water and brush the mixture over the top crust; place the pie on a baking sheet.

Bake at 375°F (190°C) for 40 to 45 minutes until the crust is golden brown and the filling bubbles around the edges.

Remove the pie from the oven and let it cool at room temperature for at least 15 minutes before slicing.