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 tbsp (30 mL) flour
1 cup (250 mL) cold water
1 1/2 tsp (7 mL) vanilla

Line a 9-inch (23-cm) pie plate with half the pastry. Make a lattice crust with the 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.

Pour filling into pastry-lined pie plate. Moisten edge with water and top with lattice crust.

Bake at 425°F (220°C) for 15 minutes. Reduce heat to 350°F (180°C) and bake another 20-30 minutes, or until crust is nicely browned and filling is bubbly. Makes 6 servings.