*  Exported from  MasterCook  *
 
                            Apple Raspberry Pie
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ============= Crust ===================
    2      Cups          all purpose flour
    7      Ounces        lard
    1      Tablespoon    pple cider vinegar
      1/2  Teaspoon      salt
    6      Tablespoons   cold water
      1/2  Cup           + 1 Tablespoon sugar
    2      Tablespoon    flour
    1      Teaspoon      cinnamon
 
 ÿÿÿÿÿ ** FILLING			     1 pt raspberries	  8 LG Granny
Smith apples		 1 1/2 T  Lemon Juice ÿÿÿÿÿ pt NUTMEG ÿÿÿÿÿÿÿ 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.
 
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