This pie looks like a cherry pie, with its bright red cranberry-and-raisin filling.

Prep: 25 minutes   Bake: 70 minutes    Cool: 2 hours   Oven: 350°F

1 Recipe Flaky Pie Crust (Double)
3 cups fresh cranberries, chopped
1 cup raisins
1 1/2 cups sugar
1 Tbsp. cornstarch
1/4 tsp. salt
3/4 cup water
1/2 tsp. vanilla
2 tsp. sugar
Vanilla ice cream (optional)

1. Prepare dough for pie crust. On a lightly floured surface, roll out the larger ball of dough into a 12-inch circle, about 1/8 inch thick. Place a 9-inch pie plate upside down on top of the rolled-out dough. Using a small knife, cut around the plate, leaving a 1-inch border of dough around the plate. Remove the pie plate. Transfer pastry to the pie plate; set aside.

2. In a large bowl combine the cranberries, raisins, 1 1/2 cups sugar, cornstarch, and salt. Toss until the cranberries and raisins are well coated. Stir in the water and vanilla. Pour filling into pastry-lined pie plate.

3. On the lightly floured surface roll remaining dough ball to an 11-inch circle. With a pastry wheel, cut into 1-inch-wide strips. Weave strips over filling in a lattice pattern.* Press strip ends into bottom pastry rim. Fold bottom pastry over strip ends; seal and crimp edge with a fork. Sprinkle with 2 teaspoons sugar.

4. Place a foil-lined shallow baking pan on the rack beneath the pie to catch drips during baking. Bake in a 350° oven for 70 to 80 minutes or until the crust is golden (cover edge of pie with foil the last 25 to 30 minutes of baking to prevent overbrowning, if necessary), and the filling is bubbly in the center. Remove pie from oven to cool on a wire rack. Serve with vanilla ice cream, if desired. Makes 8 servings.

*NOTE: Lay pastry strips over filling in one direction at 1/2-inch intervals. Fold every other strip in half. Place a pastry strip across middle of the pie, perpendicular to the first strips. Unfold the folded strips; fold the unfolded strips in half and add another strip. Continue in this manner until the pie is covered with a lattice top.

Per serving: 511 cal., 17 g fat (4 g sat. fat), 1 mg chol., 229 mg sodium, 87 g carbo., 3 g fiber, 1 g pro.