Pastry for a double crust 9-inch (23 cm) pie
2 cups (500 mL) cranberries, chopped
1 cup (250 mL) raisins, chopped
1 1/2 cups (375 mL) granulated sugar
2 tablespoons (30 mL) flour
1 cup (250 mL) cold water
1 1/2 teaspoons (7 mL) vanilla
Line a 9-inch pie plate with half the pastry. Make a lattice crust with remaining dough.
In a saucepan, combine cranberries, raisins, sugar, flour and water; bring to a boil, reduce heat and simmer for 15 minutes, stirring occasionally. Remove from heat and let cool slightly. Stir in vanilla.
Turn filling into pastry-lined pie plate. Moisten edge with water and top with lattice crust.
Bake at 425ºF (220ºC) for 15 minutes. Reduce heat to 350ºF (180ºC) and bake another 20 to 30 minutes, or until crust is nicely browned and filling is bubbly.
Makes 6 servings.