Walnut-Cranberry Pie

Directions

1. Preheat oven to 425°. On a lightly floured surface, roll half of dough to fit a 9-in. pie plate; trim to 1/2 in. beyond rim of plate. Refrigerate crust and remaining dough until ready to fill.
2. In a large saucepan, combine cornstarch and water until smooth. Stir in sugar, corn syrup and lemon zest; bring to a boil over medium heat. Add cranberries and raisins; cook and stir until berries pop, 4-6 minutes. Remove from the heat; stir in walnuts and butter. Cool completely. Pour into crust.
3. Roll remaining dough to 1/8-in.-thick circle; make a lattice or decorative crust. Seal and flute edge. If desired, brush with egg wash and sprinkle with coarse sugar. Bake until filling is bubbly and crust is golden brown, 30-40 minutes. Cool on a wire rack.