For filling, in a medium mixing bowl combine boiling water and margarine; stir until melted. Stir in cranberries, raisins, sugar, flour, and vanilla. Set aside.
On a floured surface, flatten one ball of pastry dough. Roll to a 12-inch circle. Transfer to a 9-inch pie plate. 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 atop 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 the edge with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until crust is golden. Cool on a wire rack. Makes 8 servings.
Pastry for Lattice-Top Pie
In a mixing bowl stir together 2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 2/3 cup shortening or lard until pieces are size of small peas. Sprinkle 1 tablespoon cold water over part of mixture; gently toss with a fork. Push to side of bowl. Repeat with 5 to 6 more tablespoons cold water until all is moistened. Divide dough in half. Form each half into a ball.