Apple Raspberry Pie

  • on April 18, 2008
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Ingrients & Directions

1 x Crust 2 c All purpose flour
7 oz Lard 1 tb Pple cider vinegar
1/2 ts Salt 6 tb Cold water
1/2 c + 1 tablespoon sugar 2 tb Flour
1 ts Cinnamon

????? ** FILLING 1 pt raspberries 8 LG
Granny Smith apples 1 1/2 T Lemon Juice ????? pt NUTMEG
??????? pt CLOVES Freeze the flour in a medium bowl for
one (1) hour. Refrigerate the lard f one (1) hour then cut into cubes. In
small cup combine vinegar, salt and water. Measure 1 cup flour on to
table, place lard cubes on top then cover with the remaining flour. Roll
rolling pin over the mixture until all of t pieces have been flattened and
slightly incorporated. Scrap into a bowl an mix with liquid. Turn dough
out onto a lightly floured surface. With a lightly floured rolling pin,
roll out a rectangle about 8 X 12 inches. Fol to the center and roll out
slightly to form an 8 inch square. Roll and fol once more. Wrap in
parchment or waxed paper and refrigerate until needed. Peel and cut and
core apples into eighths. Then dice crosswise into 1 1/2 chunks. Toss
apples with lemon juice. Blend together 1/2 cup sugar with f and spices.
Add apples and toss until evenly coated. Add raspberries last toss lightly.
Cut 1/3 dough and reserve. Roll remaining dough into a round 5 inches larg
than dish. Place and fit into dish and trim overhang to one (1) inch. Spo
in apples and dome evenly. Roll out remaining shell, crimp. Sprinkle
remaining sugar onto crust. Cut 5 slits in center of dough. Bake 425 degr
for 10 minutes, lower temperature to 400 degrees for 40 minutes, turning to
brown evenly, Let cool.

8 servings

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