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Ingredients
| all-purpose flour (unsifted): 2 cups |
| lard: 7 oz |
| apple cider vinegar: 1 Tbl |
| salt: 1/2 tsp |
| water: 6 Tbl (cold) |
| granulated sugar: 1/2 cup |
| all-purpose flour (unsifted): 2 Tbl |
| granulated sugar: 1 Tbl |
| ground cinnamon: 1 tsp |
| raspberries: 1 pt |
| granny smith apples: 8 (large) |
| lemon juice: 1 1/2 Tbl |
| whole nutmeg: 1 tsp |
| whole cloves: 1 tsp |
Apple Raspberry Pie
Credit: Food.com
User rating:
-
Prep Time
120 min -
Cook Time
50 min -
Servings
8 serving(s)
Tags
- Freeze the flour in a medium bowl for
- one hour.
- Refrigerate the lard for one 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 t pieces have been flattened and slightly incorporated.
- Scrape 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.
- 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 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 larger than dish.
- Place and fit into dish and trim overhang to 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 for 40 minutes, turning to brown evenly, Let cool.