---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Apple Raspberry Pie
 Categories: Pies, Fruits
      Yield: 8 Servings
 
           Crust:
      2 c  All purpose flour
      7 oz Lard
      1 tb Apple cider vinegar
    1/2 ts Salt
      6 tb Water; cold
    1/2 c  Sugar; +1 tb
      2 tb Flour
      1 ts Cinnamon
           Filling:
      1 pt Raspberries
      8 lg Granny Smith apples
  1 1/2 tb Lemon juice
      1 pn Nutmeg
      1 pn Cloves
  
  Freeze the flour in a medium bowl for 1 hour. Refrigerate the lard
  for 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. Scrape into a bowl and mix with liquid. Turn dough
  out onto a lightly floured surface. With a lightly floured rolling
  pin, roll out a rectangle about 8x12". Fold to the center and roll
  out slightly to form an 8" square. Roll and fold once more. Wrap in
  parchment or waxed paper and refrigerate until needed.

  Peel and cut and core apples into 8ths.Then dice crosswise into
  1-1/2" chunks. Toss apples with lemon juice. Blend together 1/2 cup
  sugar with filling 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" larger than dish. Place and
  fit into dish and trim overhang to 1". 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°F for
  10 minutes, lower temperature to 400°F for 40 minutes, turning to
  brown evenly. Let cool.
 
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