*  Exported from  MasterCook  *

                       Apple Raspberry Pie-From ?BB

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Pies                             Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        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. 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 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 fold and spices. Add apples and toss until evenly coated.
Add raspberries last, toss lightly.

Cut 1/3rd 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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