Apple Raspberry Pie
Submitted by mery
Apple raspberry pie with a flaky lard crust, Granny Smith apples, fresh raspberries, cinnamon, and warm spices. The lard crust freezing method creates shatteringly tender layers.
YIELD
1 piePREP
130 minCOOK
50 minREADY
180 minThis apple pie gets a gorgeous twist from fresh raspberries folded in with the Granny Smiths. The berries break down just enough during baking to create pockets of tart, jammy sweetness between chunks of firm apple. It’s a combination that tastes like fall crashing into summer in the best possible way.
The crust here is old-school and worth every step. Freezing the flour and chilling the lard keeps everything cold, which is the whole secret to flaky pastry. When cold fat hits a hot oven, it creates steam between the flour layers, and that steam is what gives you those shattering, paper-thin flakes. The roll-fold-roll technique builds even more layers, almost like a rough puff pastry. Apple cider vinegar in the dough adds tenderness by inhibiting gluten development, so you get flaky without tough.
Toss the apples with lemon juice immediately after cutting. This isn’t just about preventing browning; the acid helps the apples hold their shape during the long bake so you don’t end up with applesauce under the top crust. Add the raspberries last and toss gently so they stay mostly intact going into the shell.
Chef Tips
- Dome the filling high in the center. Apples shrink as they bake, and a flat fill means a gap between filling and crust.
- The two-temperature bake is key: high heat sets the crust quickly, then the lower heat cooks the fruit through without burning the edges.
- Let the pie cool completely before slicing. Cutting into a hot pie means the filling runs everywhere. Patience pays off here.
Variations
- Blackberry swap: Replace raspberries with fresh blackberries for a deeper, more wine-like berry flavor.
- Streusel top: Skip the top crust and cover with a brown sugar, oat, and butter crumble for a rustic finish.
Ingredients
Directions
Freeze the flour in a medium bowl for one 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 8 X 12 inches.
Fold to the center and roll out slightly to form an 8 inch square.
Roll and fold once more.
Wrap in parchment or waxed paper and refrigerate until needed.
Peel and cut and core apples into eighths.
Then dice crosswise into 1½ chunks.
Toss apples with lemon juice.
Blend together ½ cup sugar with f and spices.
Add apples and toss until evenly coated.
Add raspberries last toss lightly.
Cut ⅓ dough and reserve.
Roll remaining dough into a round 5 inches larger than dish.
Place and fit into dish and trim overhang to one 1 inch.
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℉ (220℃) for 10 minutes, lower temperature to 400℉ (200℃) for 40 minutes, turning to brown evenly.
Let cool.
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