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Apple Raspberry Pie

Cuisine: German
Type: Fruit
Courses: Pies
Serves: 8 people

Recipe Ingredients

2 cups 125g / 4.4ozAll purpose flour
7 oz 198gLard
1 tablespoon 15mlApple cider vinegar
1/2 teaspoon 2.5mlSalt
6 tablespoons 90mlCold water
1/2 cup 99g / 3.5oz+ 1 tablespoon sugar
2 tablespoons 30mlFlour
1 teaspoon 5mlCinnamon

Recipe Instructions

Refrigerate the lard for 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.

Fold to the center and roll out slightly to form an 8 inch square. Roll and fold 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 large than dish. Place and fit into dish and trim overhang to one (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 425F for 10 minutes, lower temperature to 400F for 40 minutes, turning to brown evenly, Let cool.


FILLING 1 pt raspberries 8 large Granny Smith apples 1 1/2 T Lemon Juice pt NUTMEG pt CLOVES Freeze the flour in a medium bowl for one (1) hour.

Diamond/Keebler/Sunmaid recipe


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