Pastry for 2 crust pie
3 c. fresh cranberries
2 tbsp. flour
2 c. sugar
1/4 tsp. sugar
2/3 c. boiling water
1 c. seedless raisins
2 tsp. grated lemon peel
2 tbsp. butter
1 egg, beaten

1. Roll out half of pastry, on lightly floured surface, into an 11 inch circle. Use to line 9 inch pie plate; trim. Refrigerate, with rest of pastry, until ready to use.

2. Preheat oven to 400 degrees.

3. Wash cranberries, removing stems.

4. Combine flour, sugar and salt in 3 1/2 quart saucepan. Stir in cranberries, water, raisins and lemon peel.

5. Cook, covered, over medium heat until cranberries start to pop, about 10 minutes. Remove from heat.

6. Add butter; cool about 5 minutes.

7. Meanwhile, roll out other half of pastry into an 11 inch circle. With knife or pastry wheel, cut 8 (1/2 inch wide) strips.

8. Turn cranberry - raisin filling into pie shell. Moisten edge of shell slightly with cold water. Arrange 4 pastry strips, 1 inch apart, across filling; press ends to rim of pastry. Place 4 pastry strips across first ones at right angles, to make lattice. Press ends to rim of shell.

9. Fold overhang of lower crust over ends of strips, to make a rim. Crimp rim decoratively. Lightly brush pastry with egg.

10. Bake 45-50 minutes or until crust is nicely browned. Cool partially on wire rack; serve slightly warm.