INGREDIENTS

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)
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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