Apple Raspberry Pie

Recipe by truebrit
READY IN: 2hrs 50mins




  • 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.