Apple Raspberry Pie - cooking recipe

Ingredients

CRUST
1/3 cup shortening
1/3 cup butter
2 cups flour
1/3 cup boiling water
1/2 teaspoon salt
1/2 teaspoon baking powder
FILLING
2 cups granny smith apples (peeled, cored and sliced)
2 cups fresh raspberries
1 tablespoon cinnamon
1 tablespoon vanilla
1 1/2 tablespoons butter
1 1/2 cups Splenda granular (or 3/4 cup of sugar)
1 tablespoon flour

Preparation

Crust first: Mix shortening, butter and flour.
Add boiling water, salt and baking powder - mix well.
Separate into 2 equal balls; place between 2 pieces of wax paper; roll, place in freezer (keep in freezer for about 15 minutes - cold pastry makes it easier to work with.).
MEANWHILE -- WE'LL WORK ON THE FILLING.
Lightly mix the cinnamon, sugar, and vanilla with the apples and raspberries.
Line your pastry pan with one dough, and heap filling into it.
Sprinkle the 1 tbsp of flour on top - do not mix inches
Dot the filling with the 1 1/2 tbsp of butter.
Cover with topping crust, make slits to allow steam to escape.
Bake at 350 for 1 hour.
Serve hot with ice cream with your family!