Preheat the oven to 350 and place one rack on the center holder. **SUPER IMPORTANT - prepare you pie plate with baking spray BEFORE you put the pie crust in the bottom. Use the spray that has the flour in it - like Bakers Joy or one of those. Line a 9 inch pie plate with one of the pie crusts.

In a medium sized bowl, using a fork, mash the butter until it is very soft. Mix in the flour and continue smashing with the fork until the butter and flour form a paste. Add the sugar and keep mixing with your fork until all is mixed well and the sugar resembles a soft powdery snow.

Add the cranberries, raisins, orange zest and vanilla and mix well. Pour this mixture into the bottom pie crust.

Place the top curst onto the top of the cranberry mixture and using your fingers pinch the bottom and top crust together (or you can use a fork)

Use a sharp knife and cut vent holes in the top of the crust so that steam can escape.

Place the pie on a sheet pan and place it on the center rack of the oven. Bake for 40 minutes and then begin checking the pie (I ended up baking mine close to 60 minutes). Bake until the crust is golden brown and the filling is bubbly, thick and dark. Place the pie on a cooling rack and let cool to room temp before serving (so that the insides will congeal and stay inside the pie when you cut it).