Cranberry Pie

From 1911:

Chop fine l cupful of seeded raisins, halve 2 cupfuls of cranberries, mix with ½ cupful of cold water and 1 cupful of sugar.
Stir l teaspoonful of flour into the sugar before adding the water.
It will prevent the berries from settling to the bottom of the mixture in baking.
Line pie plates with the combination and lay strips of pastry, criss-cross, upon the surface.
Bake in a brisk, steady oven.