Ingredients:
1 pastry for double-crust pie, for an upper and lower crust
2 cups fresh cranberries, chopped
1/2 cup water
1 cup raisins
1/2 cup sugar
2 tablespoons flour
1/2 teaspoon almond extract
Directions:
Roll out about 60% of the pastry and line a 9″ pie plate.
Roll out the remaining pastry to cover.
Preheat the oven to 350 F.
Bring the cranberries and water to a boil in a large pot.
Add the raisins, sugar and flour.
Cook, stirring constantly, until thickened.
Pour into the prepared bottom crust, top with rolled out upper crust, and seal the edges with a wet fork.
Cut or poke steam holes in the top crust.
Bake at 350 F for 40 minutes.
Servings: Serve
Time preparation: 45 min.
Time total: 85 min.