Cranberry Pie

I'm gonna be honest. I've been cooking all day and I've had a few beers but I need to post this cranberry pie because it's awesome, I made it again tonight and no one believes in its awesomeness. This is for tomorrow when people are all: "OMG cranberry pie! Gimme recipe!!" *shoves pie into mouth*

If you've got your pie dough down, this recipe is super easy. Ya just mix the filling ingredients together in a big bowl and DONE. I highly recommend the double crust, but do what makes you happy. Today, what made me happy was a lattice crust. I've never done that before so we'll see how this one turns out. But go nuts! This is the time to experiment with maple leaf and turkey cookie cutters- or sprinkling raw sugars on top at the end after using an egg wash or maybe even a milk wash! Can you feel the enthusiasm!!

"Gobble gobble!" means HAPPY THANKSGIVING

Cranberry Pie 
Adapted from "Sampling's from Sully's Hearth"
My only thought here is to make sure to keep a double crust. The filling is fantastic with the crust and you just need to make sure that the ratio is right. Also- if your pie dish is deep, increase the filling by 50% but do not add more water. My pyrex dish above was fine with the regular recipe, but my Emile Henry pie dish needs the extra half recipe.

• 2 balls of Pie Dough
• 3 cups fresh cranberries
• 1 cup raisins
• 2 tbls flour
• 1 1/4 cup sugar
• 1/2 cup water
• 1 tsp vanilla

Roll out both balls of dough between 2 pieces of parchment paper. Use 1 to line a 9" pie plate and leave the other between the parchment paper. Place both in the fridge.
Preheat oven to 450 degrees.
Combine all ingredients in a large bowl and place in chilled pie shell. If desired, cut out decorative elements, then lay the rolled dough over the pie shell. Fold the edge under the lower pie shell and crimp the two layers together.
Bake for 10 minutes, then reduce oven to 350 degrees and bake for another 30 minutes. Cool before serving.