Apple Raspberry Pie

READY IN: 2hrs 50mins
Top Review by dspeidel3

This pie was not good! My kids would not even eat it. The cloves are way too strong and make the pie almost bitter tasting. Also not enough flour added to the filling made the filling runny and wet. I wanted to like it I really did.... But the spice combination was way over the top and overwhelmed the fruit. Beware unless you LOVE the taste of cloves or omit them all together.

Ingredients Nutrition


  1. Freeze the flour in a medium bowl for
  2. one hour.
  3. Refrigerate the lard for one hour then cut into cubes.
  4. In small cup combine vinegar, salt and water.
  5. Measure 1 cup flour on to table, place lard cubes on top then cover with the remaining flour.
  6. Roll rolling pin over the mixture until all of t pieces have been flattened and slightly incorporated.
  7. Scrape into a bowl an mix with liquid.
  8. Turn dough out onto a lightly floured surface.
  9. With a lightly floured rolling pin, roll out a rectangle about 8 X 12 inches.
  10. Fol to the center and roll out slightly to form an 8 inch square.
  11. Roll and fol once more.
  12. Wrap in parchment or waxed paper and refrigerate until needed.
  13. Peel and cut and core apples into eighths.
  14. Then dice crosswise into 1 1/2 chunks.
  15. Toss apples with lemon juice.
  16. Blend together 1/2 cup sugar with flour and spices.
  17. Add apples and toss until evenly coated.
  18. Add raspberries last toss lightly.
  19. Cut 1/3 dough and reserve.
  20. Roll remaining dough into a round 5 inches larger than dish.
  21. Place and fit into dish and trim overhang to 1 inch.
  22. Spoon in apples and dome evenly.
  23. Roll out remaining shell, crimp.
  24. Sprinkle remaining sugar onto crust.
  25. Cut 5 slits in center of dough.
  26. Bake 425 degrees for 10 minutes, lower temperature to 400 degrees for 40 minutes, turning to brown evenly, Let cool.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a