Here’s a surprising way to enjoy the bounty of America’s native autumn berry.
Mix cranberries, raisins, sugar, and tapioca in a medium bowl. Pour on boiling water; mix well. Let cool. Stir in extracts. Pour into pie shell; cover with lattice crust. Brush crust with milk or cream. Bake at 425 degrees F for 15 minutes; reduce heat to 325 degrees and continue baking for another 30 minutes.