Apple Raspberry Pie

Yields:	1 pie
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	Preparation	20 minutes
	Cooking	50 minutes
	Ready In	1 hours

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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
2	tablespoons	flour, all-purpose
1	teaspoon	cinnamon

Filling
1	pint	raspberries
8	large	granny smith apples

Directions

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 8x12 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 degrees F. for 10 minutes, lower temperature to 400 degrees for 40 minutes, turning to brown evenly, Let cool.

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Member Review

Tuna Cakes with Dill Tartar Sauce

This recipe is easy, cheap, nutritious, and my four kids (age 1,2,4, and 5) all eat 2 or 3 of them each time I make it. The first time I made it, I had to double the recipe in a hurry because everyone ate so much. It's even good without sauce.

Reviewed by mamamontes