Preheat oven to 425°F.
Add the raisins, water, rum, and orange juice to a large saucepan. Bring the mixture to a boil and cook for 5 minutes.
2 cups raisins, 1½ cups water, ¼ cup rum, ¼ cup orange juice
In a small bowl, whisk the brown sugar, cornstarch, cinnamon, and salt. Add this to the raisins and continue to cook until the sugar has dissolved.
½ cup brown sugar, 2 tablespoons cornstarch, ½ teaspoon ground cinnamon, ¼ teaspoon kosher salt
Remove from the heat and stir in the vinegar, butter, and orange zest. Set aside to cool slightly.
1 tablespoon distilled white vinegar, 1 tablespoon unsalted butter, 1 teaspoon orange zest
Roll out one pie crust and fit it into a 9 or 10 inch pie dish. Roll out your second crust so that it is large enough to cover the top of the pie plate. Set it aside.
2 9-inch refrigerated pie crusts
Pour the cooled filling into the pie dish. Place the second crust on top and decorate the edge.
Brush the crust with egg wash, cut a few slits in the center, and sprinkle it with turbinado sugar. Bake for 30-40 minutes until the crust is golden. Let cool for 10 minutes before slicing and serving.
1 large egg white, Turbinado sugar