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Name: Apple Raspberry Pie
Prep time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 tb Pple cider vinegar; 6 tb Cold water; 2 c All purpose flour; Crust; 7 oz Lard; 2 tb Flour; 1 ts Cinnamon; 1/2 ts Salt; 1/2 c + 1 tablespoon sugar

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INGREDIENTS

1 tb Pple cider vinegar
6 tb Cold water
2 c All purpose flour
Crust
7 oz Lard
2 tb Flour
1 ts Cinnamon
1/2 ts Salt
1/2 c + 1 tablespoon sugar

Servings

INSTRUCTIONS

** FILLING 1 pt raspberries 8 LG Granny Smith apples 1 1/2 T Lemon Juice pt NUTMEG pt CLOVES Freeze the flour in a medium bowl for one (1) hour. Refrigerate the lard f 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 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 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 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 degr for 10 minutes, lower temperature to 400 degrees for 40 minutes, turning to brown evenly, Let cool.

NOTES

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Apple Raspberry Pie

1 tb Pple cider vinegar 
6 tb Cold water 
2 c All purpose flour 
  Crust 
7 oz Lard 
2 tb Flour 
1 ts Cinnamon 
1/2 ts Salt 
1/2 c + 1 tablespoon sugar

** FILLING                             1 pt raspberries 8 LG Granny Smith  apples             1 1/2 T Lemon Juice pt NUTMEG                        pt CLOVES Freeze the flour in a medium bowl for one  (1) hour.  Refrigerate the lard f 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 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 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 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 degr for 10 minutes, lower  temperature to 400 degrees for 40 minutes, turning to brown evenly, Let  cool.

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Nutrition

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Serving Size: 1 Serving (86g)
Recipe Makes: 8 Servings

Calories: 459
Calories from Fat: 291 (63%)

Amt Per Serving		% DV

	Total Fat 32.3g	43 %
	Saturated Fat 11.5g	58 %
	Monounsaturated Fat 14.4g
	Polyunsanturated Fat 4.9g
Cholesterol 23.3mg		7 %
Sodium 117.9mg		4 %
Potassium 57.6mg		2 %
Total Carbohydrate 36.5g		11 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 34.3g
Protein 4.9g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 459

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