1 teaspoon vanilla extract
1 recipe pastry for a 2 crust pie
3 cups fresh cranberries
1 cup raisins
2 tablespoons all-purpose flour
1 1/4 cups white sugar
1/2 cup 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 edges together securely. Bake at 450 degrees F (230 degrees
C) for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees
C), and continue baking for 30 minutes. Cool before serving.