Apple Raspberry Pie

Title: Apple Raspberry Pie

Categories: Desserts, Pies

Yield: 8 servings

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 ÿÿÿÿÿ ** FILLING

1 pt raspberries

8 LG

Granny Smith apples 1 1/2 T Lemon Juice ÿÿÿÿÿ pt NUTMEG

ÿÿÿÿÿÿÿ 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.

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

5 slits in center of dough. Bake

425 degr

10 minutes, lower temperature to

400 degrees for 40 minutes, turning to

brown evenly, Let cool. --