The cranberry is used in baking muffins, scones, cakes, loaves of bread, and other desserts. Fresh cranberries can be frozen at home, and will keep up to nine months; they can be used directly in recipes without thawing.
Zest/grate lemon peel (no white; 1 teaspoon); squeeze lemon for juice (2 tablespoons). Place 1 cup cranberries in a bowl with corn syrup and toss to coat; add 1 cup sugar and stir to coat cranberries. Transfer cranberries and any sugar in a bowl to an airtight container; chill until ready to use.
Unroll one pie crust and place in deep 9-inch pie dish; trim the crust, leaving a 1/4-inch overhang. Chill until ready to use.
Place in a large bowl: cream cheese, eggs, remaining 2 cups sugar, and butter; beat with electric mixer 3 minutes or until smooth. Add flour, vanilla, lemon zest, juice, and salt; beat 2 minutes more. Gently stir the remaining 3 cups cranberries into the egg mixture.
Pour filling into crust, unroll remaining dough for top crust and place over the filled pie. Trim dough to 1/4 inch beyond the edge. Fold top crust under the bottom crust and seal the edges by pinching or crimping with a fork; brush top crust lightly with water and sprinkle with raw sugar.
Cut a few slits in top of crust to allow steam to escape; chill 15 minutes. Preheat oven to 450°F. Place pie dish on a baking sheet (for ease in handling); bake 10 minutes, then reduce temperature to 350°F. Bake 35–40 more minutes or until the crust is firm and golden.
Cool on a wire rack before serving; garnish with sugared cranberries. Serve.