Sort cranberries, removing stems and leaves, then rinse berries. Combine flour, sugar and salt in saucepan. Stir in cranberries, water, raisins and lemon peel. Cover and cook until cranberries start to pop. Remove from heat and add butter. Cool to lukewarm.

Pour filling into pastry lined 9″ pie plate. Add top crust (lattice, if you’re feeling really creative). Using a pastry brush, paint the top with milk and sprinkle with Turbinado sugar. Bake in a hot oven at 425 degrees for 40-50 minutes, or until juices bubble through vented top crust.