1 cup sugar
2 tablespoons cornstarch
1 cup water
2 cups cranberries
1 cup raisins
1 tablespoon butter
1 (8-inch) unbaked pie shell, with extra for lattice strips. (I used this recipe for a 9-inch TWO crust)
1) Preheat oven to 450°F.
2) Combine sugar and cornstarch in a medium pot; whisk well. Add water and bring to a boil over high heat, whisking constantly. Cook until mixture thickens, stirring, about 5 minutes.
3) Add cranberries, raisins, and butter; cook 4 minutes, stirring occasionally.
4) Pour cranberry mixture into prepared pie shell. Bake 35 minutes, until crust is golden and filling is bubbly. Cool 15 minutes before serving.
Serve with Vanilla Ice-Cream, if desired