Apple Raspberry Pie Recipe

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Servings: 8


Cost per serving $0.34 view details
  • 1 x Crust
  • 2 c. All purpose flour
  • 7 ounce Lard
  • 1 tsp Pple cider vinegar
  • 1/2 tsp Salt
  • 6 tsp Cool water
  • 1/2 c. + 1 Tbsp. sugar
  • 2 tsp Flour
  • 1 tsp Cinnamon FILLING 1 pt


  1. Raspberries 8 LG Granny Smith apples 1 1/2 Tablespoons Lemon Juice pt NUTMEGpt CLOVES Freeze the flourin a medium bowl for one (1) hour. Chill the lard f one (1) hour then cut into cubes. In small c. combine vinegar, salt and water. Measure 1 c. flour on to table, place lard cubes on top then cover with the remaining flour. Roll rolling pin over the mix till all of t pcs 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 create an 8 inch square. Roll and fol once more. Wrap in parchment or possibly waxed paper and chill till 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 c. sugar with f and spices. Add in apples and toss till proportionately coated. Add in 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 proportionately. Roll out remaining shell, crimp. Sprinkle remaining sugar onto crust. Cut 5 slits in center of dough. Bake 425 degr for 10 min, lower temperature to 400 degrees for 40 min, turning to brown proportionately, Let cold.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 78g
Recipe makes 8 servings
Calories 407  
Calories from Fat 228 56%
Total Fat 25.26g 32%
Saturated Fat 9.81g 39%
Trans Fat 0.0g  
Cholesterol 24mg 8%
Sodium 158mg 7%
Potassium 36mg 1%
Total Carbs 41.21g 11%
Dietary Fiber 0.9g 3%
Sugars 15.7g 10%
Protein 3.46g 6%
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