Cranberry-Raisin Pie

Directions

For filling, combine ½ cup boiling water and butter; stir until melted.

Stir in cranberries, raisins, sugar, flour, and vanilla.

Set aside.

On a flour surface, flatten one ball of pastry dough.

Roll from center to edges, forming a 12-inch circle.

Transfer to a 9-inch pie plate.

Ease into plate, without stretching.

Trim to ½ inch beyond edge.

Roll remaining dough into a 10-inch circle.

Cut into ½-inch-wide strips.

Spread filling in pastry.

Weave strips across to make a lattice top.

Press ends of strips into rim of crust.

Fold bottom pastry over strips; seal and flute edge.

Sprinkle with coarse sugar.

Cover edge with foil.

Bake in a 375℉ (190℃) F oven for 25 minutes.

Remove foil; bake for 20 to 25 minutes more or until crust is golden.

Cool on a wire rack.