Categories: Pies, Desserts 
      Yield: 6 servings 
  
    1/2 c  Boiling water 
    1/4 c  Butter 
      1 c  Chopped cranberries 
      1 c  Chopped raisins 
      1 c  Sugar 
      3 tb All-purpose flour 
      1 ts Vanilla 
      1    Recipe pastry for lattice- 
           Top pie 
           Coarse sugar 
  
  For filling, combine 1/2 cup boiling water and butter; stir till 
  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 1/2 inch beyond 
  edge.  Roll remaining dough into a 10-inch circle.  Cut into 
  1/2-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 degree F. oven for 25 minutes.  Remove foil; 
  bake for 20 to 25 minutes more or till crust is golden.  Cool on a 
  wire rack.  Makes 6 servings.