Apple Raspberry Pie

Title:
Apple Raspberry Pie

Yield:
8 Servings

Categories:
Desserts,
Pies




Ingredients:





          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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini