Place the raisins in a small bowl. Pour enough boiling water over the raisins to cover by at least 1 inch. Let sit for room temperature until softened and plump. Drain completely.
Move oven rack to the middle position and heat to 400°F.
Cream together butter, brown sugar, and salt on medium high speed in a stand mixer until light and fluffy. Add the corn syrup and continue mixer at medium high speed until smooth. Add the eggs and vanilla and beat again until mixed.
Roll the pie dough into a 9 inch pie dish. Spread the drained raisins over the pie crust. Pour the filling into the pie crust. Use your fingers to flute the edges of the pie crust. Place the pie dish onto a baking sheet.
Using a long piece of aluminum foil rolled into a 2-3 inch wide piece, gently cover the edges of the pie crust. Cook for 25 minutes, then remove the foil, but don't discard it yet. Continue cooking for an additional 20-25 minutes, until the filling is bubbling and golden brown and the edges of the pie crust are golden brown. Keep an eye on the pie crust after the foil is removed, and if it begins to brown too much before the filling is done, replace the foil cover.
Let pie cool to room temperature, then chill until ready to serve. (The pie can be served at room temperature, but I prefer it chilled)
Add Recipe
