---------- Recipe via Meal-Master (tm) v8.01
       Title: Apple Raspberry Pie
  Categories: Desserts, Pies
       Yield: 8 servings
       1 x  Crust                               2 c  All purpose flour
       7 oz Lard                                1 tb Pple cider vinegar
     1/2 ts Salt                                6 tb Cold water
     1/2 c  + 1 tablespoon sugar                2 tb Flour
       1 ts Cinnamon                       
   ÿÿÿÿÿ ** FILLING                             1 pt raspberries     8 LG
   Granny Smith apples             1 1/2 T  Lemon Juice ÿÿÿÿÿ pt NUTMEG
                      ÿÿÿÿÿÿÿ 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.