Becky posted 01-22-99
Cranberry-Raisin Pie
Patry for a 2 crust pie
3 cups fresh cranberries
2 tbsp flour
2 cups sugar
1/4 tsp salt
2/3 cup boiling water
1 cup seedless raisins
2 tsp grated lemon peel
2 tbsp butter or margarine
Preheat oven to 425° F. and
remove stems from cranberries.
Combine flour, sugar, and salt in a saucepan. Stir in cranberries, water, raisins, and lemon peel.
Cover and cook until cranberries start to pop. Remove from heat and add butter. Cool until lukewarm.
Pour filling into a pastry lined 9 inch pie pan. Arrange the remaining crust in lattice strips on top.
Bake at 425 for 40 to 50 minutes, or until the juices bubble in the lattice openings and the crust is browned.