Raspberry Apple Pie W/ Lard Crust

See how red your guilt is. Mark the scarlet stain. If you were to wash your soul in the Atlantic Ocean, you might incarnadine every wave that washes all its shores, and yet the crimson spots of your transgression would still remain. But plunge into the “fountain filled with blood, drawn from Immanuel’s veins,” and in an instant you are whiter than snow. Every speck, spot, and stain of sin is gone, and gone forever.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
		Pies	8	Servings

INGREDIENTS

2	c	All purpose flour
7	oz	Lard
1	T	Apple cider vinegar
1/2	t	Salt
6	T	Cold water
1/2	c	+ 1 tablespoon sugar
2	T	Flour
1	t	Cinnamon
8		Lg. Tart Apples
1 1/2	T	Lemon Juice
1/8	t	Nutmeg
1/8	t	Cloves
1	pt	Raspberries

INSTRUCTIONS

CRUST: Freeze the flour in a medium bowl for one (1) hour.  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 the 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  fold
once more. Wrap in parchment or waxed paper and refrigerate  until
needed. FILLING: 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.  ASSEMBLY: Cut
1/3 dough and reserve. Roll remaining dough into a  round 2 inches
larger 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 425 degr for 10 minutes, lower  temperature to 400 degrees
for 40 minutes, turning to brown evenly,  Let cool. Posted to
recipelu-digest by jeryder@juno.com (Judy E  Ryder) on Feb 09, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 366 Calories From Fat: 228 Total Fat: 25.4g Cholesterol: 13.9mg Sodium: 146.6mg Potassium: 99.2mg Carbohydrates: 30.5g Fiber: 3.6g Sugar: 1.9g Protein: 3.9g