For filling, combine 1/2 cup boiling water and butter; stir till melted. Stir in cranberries, raisins, sugar, flour, and vanilla. Set aside.
On a flour surface, flatten one ball of pastry dough. Roll from center to edges, forming a 12-inch circle. Transfer to a 9-inch pie plate. Ease into plate, without stretching. Trim to 1/2 inch beyond edge. Roll remaining dough into a 10-inch circle. Cut into 1/2-inch-wide strips.
Spread filling in pastry. Weave strips across to make a lattice top. Press ends of strips into rim of crust. Fold bottom pastry over strips; seal and flute edge. Sprinkle with coarse sugar. Cover edge with foil. Bake in a 375 degree F. oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or till crust is golden. Cool on a wire rack. Makes 6 servings.
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