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This never-fail pie is perfect for the holidays.

• 3 cups cranberries, washed and sorted
• 1 cup raisins (golden raisins make a prettier filling)
• 1 cup light brown sugar
• 1/2 cup water
• 2 tablespoons all-purpose flour
• 1/4 cup orange juice
• 1 teaspoon grated orange peel
• 1 teaspoon vanilla extract
• 2 tablespoons butter
• Pastry for double-crust 9-inch pie

Preheat oven to 450°F.

In a large, heavy saucepan, combine all ingredients except vanilla and butter, and bring to a boil. Lower heat to medium-low and, stirring frequently, gently boil the mixture for 10 to 15 minutes, until it thickens. Remove from heat and stir in the vanilla.

Pour filling into an unbaked, pastry-lined 9-inch pie shell, and dot with butter.

Make a lattice top with the remaining pastry dough, and crimp edges.

Bake at 450°F for 10 minutes. Reduce heat to 350°F and bake 35 minutes more or until golden brown.

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Note: A lattice top is highly recommended for this pie. It needs a lot of venting during the baking process so it won't be too juicy.

Note: Here are links to our piecrust recipes. Either standard or butter pastry is right for this pie.

• Standard Pie Pastry
• Butter Pastry
• Graham Cracker Crust
• Gingersnap Crust
• Vanilla Wafer Crust
• Chocolate Cookie Crust
• Coconut-Shortbread Piecrust

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