Preheat oven to 400 degrees. Roll out the pie crusts and line pan with half. In a medium saucepan, simmer the raisins and 2/3 cup of water over medium heat for 5 minutes. In a bowl, combine sugars, cornstarch, cinnamon, allspice and salt. Gradually stir in the remaining 1 1/3 cup 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 it is almost lukewarm.
Pour into unbaked shell. Top with second crust and cut decorative holes in the top to allow steam to escape. Bake 25 minutes. Cool completely.
