Preheat the oven to 350 degrees Fahrenheit and place one rack in the center of the oven. This ensures even cooking for your pie.
Prepare your pie plate by spraying it with baking spray. It’s essential to use a spray that contains flour to prevent sticking. Line a 9-inch pie plate with one of the refrigerated pie crusts.
In a medium-sized bowl, take the unsalted butter and mash it with a fork until very soft. This step is crucial for creating a smooth filling.
Next, mix in the all-purpose flour with the butter until it forms a paste. This will help thicken the pie filling.
Add the granulated sugar to the mixture and continue mixing until you achieve a consistency that resembles soft, powdery snow.
Now, it’s time to incorporate the fresh raw cranberries, raisins, orange zest, and vanilla into the bowl. Mix everything well, ensuring the fruits are evenly distributed.
Pour this delightful mixture into the prepared bottom crust, spreading it evenly to ensure every slice has a good amount of filling.
Cover the mixture with the second refrigerated pie crust. Pinch the edges of the bottom and top crust together with your fingers, or use a fork if you prefer.
Use a sharp knife to cut vent holes in the top of the crust. This allows steam to escape and helps the filling cook evenly.
Place the pie on a baking sheet to catch any drips, then position it on the center rack of the oven. Bake for about 40 minutes, checking periodically. You may need to bake it for up to 60 minutes until the crust turns golden brown and the filling is bubbly.
Once done, remove the pie from the oven and place it on a cooling rack. Let it cool to room temperature before slicing. This cooling period is essential for the filling to set properly.
