Put the raisins and water in a sauce pan. Bring to a boil, reduce heat and simmer 5 minutes.
Mix the sugar, brown sugar, flour, salt, nutmeg, cloves, cinnamon, lemon rind and lemon juice together in a bowl.
Stir into raisin mixture.
Cook until slightly thickened stirring constantly. Remove from heat and cool.
Line a 9" pie pan with one of the rolled pastry crusts. Trim edges even with the pan.
In a bowl, beat the eggs and sour cream together. Stir into raisin mixture.
Spoon into the prepared crust.
Roll out the remaining pastry and cut into 1/2" strips.
Moisten the edge of pastry and arrange strips lattice fashion across the pie. Flute the edges or crimp with a fork.
Brush the strips with the glaze (beaten egg and water).
Bake in the lower part of the oven at 425 degrees for 15 minutes. Reduce heat to 350 and bake another 20 minutes or until well browned.
Serve slightly warm or cool.