Title: Apple Raspberry Pie
Categories: Pies, Fruits
Yield: 8 Servings
Crust:
2 c All purpose flour
7 oz Lard
1 tb Apple cider vinegar
1/2 ts Salt
6 tb Water; cold
1/2 c Sugar; +1 tb
2 tb Flour
1 ts Cinnamon
Filling:
1 pt Raspberries
8 lg Granny Smith apples
1 1/2 tb Lemon juice
1 pn Nutmeg
1 pn Cloves
Freeze the flour in a medium bowl for 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. Scrape 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 8x12". Fold to the center and roll
out slightly to form an 8" square. Roll and fold once more. Wrap in
parchment or waxed paper and refrigerate until needed.
Peel and cut and core apples into 8ths.Then dice crosswise into
1-1/2" chunks. Toss apples with lemon juice. Blend together 1/2 cup
sugar with filling 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" larger than dish. Place and
fit into dish and trim overhang to 1". 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°F for
10 minutes, lower temperature to 400°F for 40 minutes, turning to
brown evenly. Let cool.
