---------- 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 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.
  
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