| 1 | Several hours ahead: in saucepan, place raisins and cranberries and water; soak for 20 minutes. |
| 2 | Meanwhile wash and pick over cranberries. |
| 3 | Add cranberries and sugar to the raisins and cook, covered, until skins burst (about 10 minutes). |
| 4 | Cool. |
| 5 | Start heating oven to 425 °F. |
| 6 | Roll out bottom crust of pie; fit into pieplate, set aside. |
| 7 | Roll out top crust, cut into ?inch strips for lattice top. |
| 8 | Fill lined pie plate with cooked cranberry filling; on top arrange strips to make lattice top. |
| 9 | Flute edges. |
| 10 | Bake 30 minutes, or until crust is well brown. |
| 11 | Serve slightly warm. |
| 12 | To flame: dot several open spaces with sugar cubes dipped in lemon extract; light with match. |
| 13 | Serve at once as is or with vanilla icecream |
