Pastry for a 10-inch (25 cm) double-crusted pie
2 cups (500 mL) raisins
2 cups (500 mL) water
3/4 cup (175 mL) sugar
2 tablespoons (30 mL) flour
2 teaspoons (10 mL) grated lemon peel
3 tablespoons (45 mL) lemon juice
3 cups (750 mL) washed and stemmed cranberries
Line pie plate with pastry. Heat raisins and water to boiling; reduce heat and simmer for 5 minutes. In a small bowl, combine sugar and flour; stir into raisin mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Remove from heat. Stir in cranberries, lemon peel and juice. Pour hot filling into pastry-lined pie plate. Dot with 1 tablespoon (15 mL) butter, cut up. Top with lattice crust.
Bake on middle rack at 425°F (220°C) for 15 minutes. Reduce heat to 350°F (180°C) and continue to bake for 20 to 30 minutes or until crust is nicely browned and juice begins to bubble through slits in crust.
Makes 8 servings.