Ingredients
Pastry for double-crust pie (9 inches)1 tablespoon cornstarch1/4 cup water3/4 cup sugar3/4 cup light corn syrup1 teaspoon grated lemon zest1 package (12 ounces) fresh or frozen cranberries1/2 cup raisins1/2 cup chopped walnuts2 tablespoons butter
Preparation
On a floured surface, roll half the dough to fit a 9-in. pie plate; trim to 1 in. beyond rim of plate. Set remaining dough aside. Refrigerate both until ready to fill.
In a large saucepan, combine cornstarch and water until smooth. Stir in the sugar, corn syrup and lemon zest; bring to a boil over medium heat. Add cranberries and raisins; cook and stir for 4-6 minutes or until the berries pop. Remove from the heat; stir in walnuts and butter. Cool completely. Pour into crust.
Roll out remaining pastry; make a lattice or decorative crust. Seal or flute edges. Bake at 425° for 30-40 minutes or until filling is bubbly and crust is golden brown. Cool on a wire rack.
