Preheat oven to 400 degrees. Roll out the pie crust and line pie pan with half. In a medium saucepan, simmer the raisins and 2/3 cup of the water over medium heat for 5 minutes. In a small bowl, combine the next 6 ingredients. Gradually stir in the remaining 1 1/3 cups water. Add to the raisins, stirring until the mixture bubbles up. Add the vinegar, butter and orange rind and continue cooking until the butter melts. Cool mixture until lukewarm. Pour the mixture into unbaked shell. Top with the second crust, cut slits in the top to allow steam to escape. Bake for 25 minutes or until top crust is golden brown and the pie is bubbling up in the middle. Allow to cool completely to set before cutting.
