Prepare the Filling:
In a medium saucepan, combine the raisins and water. Bring to a boil over medium heat. Once boiling, reduce the heat and simmer for 5 minutes to soften the raisins.

Make the Raisin Filling:
In a small bowl, whisk together the sugar, cornstarch, salt, cinnamon, and nutmeg. Gradually stir this dry mixture into the raisin-water mixture. Continue to cook, stirring constantly, until the filling thickens, about 3-5 minutes. Remove from heat.

Add Butter and Flavorings:
Stir in the butter, lemon juice, and vanilla extract. Allow the mixture to cool slightly before adding the beaten egg yolks. Once incorporated, set the filling aside.

Prepare the Pie Crust:
Preheat the oven to 425°F (220°C). Grease a 9-inch pie pan with 1 tablespoon of butter or cooking spray. Roll out the pie dough on a lightly floured surface to fit the pie pan. Place the dough in the pan, trimming the edges and crimping the edges as desired.

Fill the Pie:
Pour the raisin filling into the prepared pie crust. If desired, add a lattice crust or top crust. If using a full top crust, cut a few slits in the crust to allow steam to escape.

Bake the Pie:
Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust begin to brown too quickly, cover them with aluminum foil to prevent burning.

Cool and Serve:
Allow the pie to cool completely before slicing. Serve with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.