Recipe - Robbs Cranberry-Raisin Pie

One half cup Boiling water
One fourth cup Butter
1 cup Chopped cranberries
1 cup Chopped raisins
1 cup Sugar
3 tablespoon Allpurpose flour
1 teaspoon Vanilla
1 Recipe pastry for lattice
Top pie
Coarse sugar

For filling, combine One half 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 12inch circle. Transfer to a 9inch pie plate. Ease into
plate, without stretching. Trim to One half inch beyond edge. Roll remaining
dough into a 10inch circle. Cut into 1/2inchwide 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.