INGREDIENTS

INSTRUCTIONS

** FILLING                             1 pt raspberries 8 LG Granny Smith
apples             1 1/2 T Lemon Juice pt NUTMEG
(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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“The great mystery is not unanswered prayer; it’s unfinished prayer”