|Cranberries||3 Cup (48 tbs)|
|Raisins||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Pastry||1 (for 2-crust 9-inch pie)|
In saucepan combine cranberries, raisins, and water.
Bring to boil;-cook 3 minutes.
Mix sugar and flour.
Stir into hot cranberry mixture.
Cook and stir till thickened and bubbly.
Stir in vanilla.
Line 9-inch pie plate with pastry.
Spoon in hot cranberry mixture.
Adjust top crust, cutting slits for steam to escape.
Seal edges; flute.
Bake at 400° for 30 to 35 minutes.
Cool before serving.