Prick the cranberries clear through with a needle and allow for each cupful a heaping tablespoonful of seeded and chopped raisins. Line a pie-dish with paste, wash with white of egg. Allow for each cupful half a cupful of sugar. Bake with paper laid over the pie until the cranberries are broken, then leave in the oven fifteen minutes longer. You may omit the raisins if you like.