1/2 cup toasted filberts, chopped
1 cup raisins
2 1/2 cups cranberries
1 Tbsp lemon juice
1 tsp grated lemon peel
1 1/4 cup sugar
2 Tbsp flour
1 Tbsp butter
1 double crust 9 inch each
Combine filberts, raisins, cranberries, lemon juice and grated lemon peel. Mix together the sugar and flour and stir into the fruit. Fill unbaked shell, dot with butter and arrange top crust. or lattice the top crust. Bake at 425 for 45 to 50 minutes.
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