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In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside
Place flour, sugar and salt in the bowl of a food processor and pulse to combine. Add the butter and olive oil and pulse to form small pieces, 8 to 12 times. While pulsing, add the lime juice just until all is moist and the dough comes together.
Form into a flat round disk and cover in film wrap and refrigerate overnight. Roll out to 1/4 inch thick and place into pie shell then refrigerate 30 minutes prior to filling.
In a large mixing bowl whisk together the sour cream, sugar, eggs, baking powder, salt, cinnamon, nutmeg, cloves, and vinegars, until fully combined. Drain the raisins and mix them into the filling. Spoon the filling into the prepared crust and bake for 25-30 minutes. Once cooled the pie may be served or chilled for serving later.
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