Apple Raspberry Pie

Yields:	1 pie
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	Preparation	90 minutes
	Cooking	50 minutes
	Ready In	140 minutes

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Ingredients


Crust
2	cups	flour, all-purpose	allpurpose
7	ounces	lard
1	tablespoon	apple cider vinegar
1/2	teaspoon	salt
6	tablespoons	water	cold
1/2	cup	sugar
1	tablespoon	sugar
2	tablespoon	flour, all-purpose
1	teaspoon	cinnamon

Filling
1	pint	raspberries
10	medium	apples, granny smith
1 1/2	tablespoons	lemon juice
1	pinch	nutmeg
1	pinch	cloves

Directions

Freeze the flour in a medium bowl for one 1 hour.

Refrigerate the lard for 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 the pieces have been flattened and slightly incorporated.

Scrap 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 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 1 1/2 chunks.

Toss apples with lemon juice.

Blend together 1/2 cup sugar with flour 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 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 degrees F for 10 minutes, lower temperature to 400 degrees F for 40 minutes, turning to brown evenly, Let cool.

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Onion

by Laurie

General:The familiar and popular onion is a bulb of Allium cepa, a low growing plant. Botanists classify it in either the lily family or the amaryllis family. ...

Member Review

Low-Fat Scalloped Potatoes

If you are a scalloped potato fan this one is worth a try. I used only half of the recommended cayenne to give it a hint of heat and was a little more generous with the cheese. Try Provolone for a smokey flavor or Swiss cheese for a tasty change.

Reviewed by ireneaking