Ingredients
- 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
Instructions
- 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.
