Preheat oven to 350°F. Gently spray a pie pan with nonstick spray. Set aside.
Place the water and raisins in a large saucepan set over medium heat and bring to a boil. Allow to boil for 1 minute. Transfer the hot water and raisins to a heat safe bowl. Set aside.
2 cups water, 1½ cups raisins
To the same saucepan, add the granulated sugar, sour cream, cornstarch, butter, lemon juice, salt, and cinnamon. Place over medium heat and whisk constantly while the mixture is melting together. Bring to a boil, then reduce to a simmer, whisking constantly.
1 cup granulated sugar, ⅔ cup sour cream, 2½ tablespoons cornstarch, 1 tablespoon unsalted butter, 1½ teaspoons lemon juice, ½ teaspoon kosher salt, ½ teaspoon ground cinnamon
Allow to simmer for 5 minutes. Remove from the heat. While whisking vigorously, add in the egg yolks. Set aside.
4 egg yolks
Unroll and press one pie crust into the bottom of the prepared pie pan. Cover with parchment paper and place a layer of dry beans or pie weights over the parchment paper. Place into the preheated oven to bake for 15 minutes. Once baked, remove the pie weights and parchment paper. Place onto a cooling rack until you are ready to fill it.
2 9-inch refrigerated pie crust
Drain the water from the raisins. Mix the raisins into the custard mixture. Pour the filling into the prebaked crust.
Unroll and place the second crust over the filling. Press the edges of the top and bottom crust together. Cut off any excess crust. Finish pressing the crust edges together using a fork or your fingertips. Cut several slits into the top center of the pie to allow any steam to vent and to prevent the filling from bursting through.
Place into the oven to bake for 40 minutes. Once baked, remove from the oven and place onto a cooling rack to cool completely.
Once cooled, cover and place into the refrigerator to chill for at least 2 hours before slicing and serving.