Raisins, molasses, and lemon juice.
Here’s a version that uses sugar and walnuts from the October 25, 1924 edition of the San Antonio Express:
One and a half cups seeded raisins, 1-1/2 cups boiling water, 1 tablespoon flour, 1/2 cup sugar, grated rind and juice 1/2 lemon, 1/2 cup finely chopped walnuts. Cook raisins in boiling water until tender. Mix flour and sugar and add to raisins, stirring until thick. Add lemon and walnut, cool slightly and bake between two crusts.
From the box of A.D. from Lutz, Florida, by way of Pennsylvania in the 1940s, and originating in Ohio in the 1920s.
Delicious Raisin Pie
2 Tablespoons of flour
1 cup of sugar
1-1/2 cup of molasses
1 cup of water
Juice of two lemons
1-1/2 cups of seeded raisins
Bake between two crusts.