CRANBERRY RAISIN PIE

Pastry for double crust 9 inch pie

1 1/2 cups cranberries, chopped

3/4 cup raisins, chopped

1 cup sugar

1 1/2 tablespoons all purpose flour

1/2 cup water

1 1/2 tablespoons butter or margarine

1 1/2 teaspoons vanilla extract

Line a 9-inch pieplate with half of pastry; set aside. Chill remaining pastry.

Combine cranberries, raisins, sugar, flour and water in a medium saucepan; cook over medium heat, stirring occasionally, until mixture thickens. Remove from heat; stir in butter and vanilla. Spoon into prepared pastry shell.

Roll out remaining pastry to 1/8-inch thickness; cut into 1/2-inch strips. Arrange pastry strips in lattice design over filing. Bake at 425 degrees for 25 minutes.

Tip: Cover the edges of the pie with aluminum foil to prevent overbrowning.

Makes 1 9-inch pie.