1. Prepare two 9-inch (23 cm) unbaked pie shells — one base and one top crust for each pie — using your preferred pie pastry. Set aside.
2. Roll the crackers to fine crumbs using a rolling pin inside a sealed bag, or pulse in a food processor until uniformly fine.
3. Combine the ingredients in the following order in a large mixing bowl: cracker crumbs, sugar, molasses, lemon juice or vinegar, raisins, butter (softened or melted), and beaten eggs. Stir thoroughly after each addition. Season with spices to taste (see notes for period-appropriate spice blends).
4. Heat the oven to 425°F (220°C).
5. Divide the filling evenly between two 9-inch (23 cm) pie shells. Cover each with a top crust, crimp the edges to seal, and cut several small vents in the top crust.
6. Bake at 425°F (220°C) for 10 minutes to set the crust, then reduce heat to 350°F (175°C) and continue baking for 25 to 30 minutes, until the crust is deep golden brown, the edges are firm, and the filling is set — it should not slosh when the pan is gently moved. An instant-read thermometer inserted through a vent should read at least 160°F (71°C) at the center.
7. Transfer to a wire rack and allow to cool for at least 1 hour before slicing. The filling firms further as it cools.
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