Apple Raspberry Pie

Yields:	1 pie
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	Preparation	130 minutes
	Cooking	50 minutes
	Ready In	180 minutes

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Ingredients


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

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

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 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 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 degrees for 10 minutes, lower temperature to 400 degrees F for 40 minutes, turning to brown evenly.

Let cool.

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Recipe Bite

Fennel_Seed

by Laurie

General:Fennel Seed is the oval, green or yellowish-brown dried fruit of Foeniculum vulgare, a member of the parsley family. ...

Member Review

An Absolutely Perfect Roast Goose!

I used this recipe on Christmas and it was the first time I made a goose. I used a 10 lb goose & the cooking method was terrific. I pricked the goose all over & then boiled it briefly, for about a minute. I stuffed the bird with aromatics (apple, onion, celery) and then roasted it. The skin was not greasy at all. I didn't use the stuffing recipe reccomended in this recipe, but of all the cooking methods I read online, this appeared to be the best. I plan on using it again. The key is to have a roasting rack that is high off the bottom of the pan.

Reviewed by gooseboy