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1
On a lightly floured surface, roll out half the pastry to make an 11-inch circle.
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2
Transfer to a 9-inch pie pan; trim and refrigerate until ready to use along with the remaining pastry.
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3
Combine the cranberries, flour, 2 cups of the sugar, the salt, water, raisins, and lemon zest in a saucepan and heat to a boil.
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4
Simmer, covered, over medium heat for about 10 minutes, until the cranberries start to pop.
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5
Remove from the heat.
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6
Add butter.
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7
Cool completely.
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8
Position the oven racks so that one rack is in the center of the oven.
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9
Preheat the oven to convection bake at 375F.
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10
Roll out the second half of the pastry to make an 11-inch circle.
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11
With a pastry wheel, cut into eight 1/2-inch strips.
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12
Put the fruit filling into the pie shell and sprinkle with the almonds.
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13
Moisten the edge of the shell slightly with cold water.
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14
Arrange 4 pastry strips 1 inch apart across the filling; press the ends into the rim of the pastry.
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15
Place 4 pastry strips across the first ones at right angles to make a lattice.
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16
Press the ends to the rim of the pie and crimp.
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17
Lightly brush the pastry with the beaten egg and sprinkle with the remaining 1 tablespoon sugar.
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18
Bake for 35 to 45 minutes or until the crust is nicely browned.
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19
Cool the pie on a wire rack.
