Apple Raspberry Pie - cooking recipe

Ingredients

CRUST
2 cups all-purpose flour
7 ounces lard
1 tablespoon apple cider vinegar
1/2 teaspoon salt
6 tablespoons water, cold
1/2 cup sugar
2 tablespoons flour
1 tablespoon sugar
1 teaspoon cinnamon
FILLING
1 pint raspberries
8 large granny smith apples
1 1/2 tablespoons lemon juice
1 teaspoon nutmeg
1 teaspoon clove

Preparation

Freeze the flour in a medium bowl for
one hour.
Refrigerate the lard for one 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.
Scrape 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 flour 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 larger than dish.
Place and fit into dish and trim overhang to 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 degrees for 10 minutes, lower temperature to 400 degrees for 40 minutes, turning to brown evenly, Let cool.