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2 c. flour
1/2 tsp. salt
1/4 lb. butter
3 Tbsp. shortening
2 to 3 Tbsp. cold water
1 lb. fresh cranberries
1 c. seedless raisins
1/4 c. fresh orange juice
1 1/4 c. sugar
1 Tbsp. quick cooling tapioca
1 tsp. vanilla
1/3 c. brown sugar

Mix flour and salt. Cut in butter and shortening until
looks like coarse crumbs; reserve 1 1/4 cups of this mixture.
Sprinkle water over remaining mixture and mix lightly with fork
until all is moistened. Press into ball, cover and chill until
firm. Roll out dough and line pie pan making standing edge,
flute. Preheat oven to 400 degrees. Mix cranberries, raisins, orange
juice, sugar, tapioca and vanilla; pour into pie shell.
Combine reserve crumb mixture with brown sugar and sprinkle
evenly over top. Bake until bubbly around the edge, 45 to 50
minutes. (Fresh orange is the secret.)

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