Unroll pie crust onto parchment-covered baking sheet.
Beat cream cheese, vanilla and sugar in medium bowl. Spread in center of crust, leaving about 3 inches on all sides.
Stir raisins into pie filling.
Spoon filling onto center of crust; fold edge of pastry over fruit mixture. (Fruit in center will remain uncovered.)
Beat egg and water with fork until blended; brush onto crust. (Discard any remaining egg wash.) Sprinkle crust with coarse sugar.
Bake 30 to 35 min. or until crust is golden brown. Cool completely.Before serving, melt caramels and milk in microwave and drizzle over each slice of pie. Refrigerate any leftovers.