apple raspberry pie

Categories
Dessert
Pie/tart
Yield
8 servings
MeasureIngredient
1 x Crust
2 cups All purpose flour
7 ounces Lard
1 tablespoon Pple cider vinegar
½ teaspoon Salt
  pt CLOVES Freeze the flour in a medium
6 tablespoons Cold water
½ cup + 1 tablespoon sugar
2 tablespoons Flour
1 teaspoon Cinnamon

ÿÿÿÿÿ ** FILLING 1 pt raspberries 8 LG Granny Smith apples 1½ T Lemon Juice ÿÿÿÿÿ pt NUTMEG 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 ½ chunks. Toss apples with lemon juice. Blend together ½ cup sugar with f and spices. Add apples and toss until evenly coated. Add raspberries last toss lightly. Cut ⅓ 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.

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