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Wendye Pardue's Cranberry-Raisin Pie

Ready In: 55 Minutes

Cook Time: 55 Minutes

Serves 4

Preheat the oven to 425°F.
Press one round of pastry into a 9-inch pie plate. Chill. From the remaining pastry cut as many lattice strips as possible. Place the strips on a parchment-lined baking sheet and chill.
Put the cranberries and raisins in a large mixing bowl. Sprinkle on the remaining ingredients except the butter and toss to combine, thoroughly coating the cranberries and raisins. Pour this mixture into the chilled bottom pastry and dot with the butter.
Weave the strips over the filling to make the lattice. Trim and crimp the edges as desired.
Bake on a baking sheet for 15 minutes, reduce the heat to 350°F., and continue to bake for approximately 35 to 40 minutes, until the crust is golden brown and the juices in the center of the pie bubble. Let cool on a rack before serving.