Combine first 8 ingredients in a medium saucepan and bring to a boil. Lower, heat, cover and simmer for about 5 minutes or until cranberries pop. Remove from heat and stir in butter. Set aside to cool slightly. Preheat oven to 425. Place filling in pie crust and using remaining pie crust, either cover or make a lattice work top for the pie. Bake for 45 minutes or until the crust is golden. Cool slightly and serve.