| 1 | recipe pastry for a 2 crust pie | |
| 1 | tsp. | vanilla extract |
| 3 | c. | fresh cranberries |
| 1 | c. | raisins |
| 2 | tbsp. | all-purpose flour |
| 1¼ | c. | white sugar |
| ½ | c. | water |
Line a 9 inch pie pan with pastry, and save remaining pastry for the top. Refrigerate both while you make the filling. chop cranberries coarsely. Combine with raisins, flour, sugar, water, and vanilla. Place filling in chilled pie shell. Cover with top crust, slash top in several places, and crimp edged together securely. Bake at 450°F (230°C) for 10 minutes. Reduce oven temperature to 350°F (175°C), and continue baking for 30 minutes.
Cool before serving.
Makes 1 - 9 inch pie