Raspberry apple pie w/ lard crust

Yield: 8 Servings

Measure Ingredient
2 cups All purpose flour
7 ounces Lard
1 tablespoon Apple cider vinegar
½ teaspoon Salt
6 tablespoons Cold water
½ cup + 1 tablespoon sugar
2 tablespoons Flour
1 teaspoon Cinnamon
8 \N Lg. Tart Apples
1½ tablespoon Lemon Juice
⅛ teaspoon Nutmeg
⅛ teaspoon Cloves
1 pint Raspberries



CRUST: Freeze the flour in a medium bowl for one (1) hour. Refrigerate the lard for 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 the 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 fold once more. Wrap in parchment or waxed paper and refrigerate until needed.

FILLING: Peel and cut and core apples into eighths. Then dice crosswise into 1½ chunks. Toss apples with lemon juice. Blend together ½ cup sugar with flour and spices. Add apples and toss until evenly coated. Add raspberries last toss lightly. ASSEMBLY: Cut ⅓ dough and reserve. Roll remaining dough into a round 2 inches larger than dish. Place and fit into dish and trim overhang to one (1) inch. Spoon 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.

Posted to recipelu-digest by jeryder@... (Judy E Ryder) on Feb 09, 1998

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