This recipe was sent to me by a reader of this site for inclusion in our fabulous "Waiter, there's something in my... PIE" event, hosted by Jeanne of Cook Sister!. Unfortunately, there's no photo, so you'll just have to go out and make it, then picture it yourself ;-)
"This is my favorite pie. I usually make it as a full-sized pie, but have also made smaller "tartlets" to give away in Christmas gift baskets. Too bad I'm not gifted as a photographer because it is a gorgeous pie to behold with ruby-red cranberries peeking through a lattice crust shimmering with sugar crystals ....
Bi-partisan berry pie (aka Cape Cod October Pie)
(though it is neither limited to October nor Cape Cod)
Pastry for a two-crust pie
1-1/2 cups cranberries, coarsely chopped
1 cup peeled, cored & diced apples
1/2 cup raisins
1/2 cup chopped walnuts
1 cup sugar (original recipe called for 1-1/2 cups sugar, but I cut out 1/2 cup because I like it more tart)
2 tbsp flour
1 tsp cinnamon
1/2 cup cranberry juice (concentrate works best)
1 tsp vanilla extract
2 Tbsp butter
Line a 9-inch pie plate with pastry rolled to 1/8-inch thickness. Toss together cranberries, apples, raisins and walnuts with the sugar, flour, cinnamon, cranberry juice and vanilla. Let sit for 10-15 minutes. Spoon lightly into unbaked pie shell and dot with butter. Cut strips of remaining pie crust and make a lattice over the top of the pie. (optional: sprinkle crust with turbinado/jaggery - ie unprocessed and unrefined sugar)
Bake at 425-degrees F for about 40 minutes or until fruits are tender & pastry is brown.
Serve with whipped cream.