* Exported from MasterCook *
APPLE RASPBERRY PIE
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Fruits
Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust
2 cups All purpose flour
7 ounces Lard
1 tablespoon Pple cider vinegar
1/2 teaspoon Salt
6 tablespoons Cold water
1/2 cup + 1 tablespoon sugar
2 tablespoons Flour
1 teaspoon Cinnamon
** 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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From
www.recipesource.com
--
Julie Morales
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