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Apple Raspberry Pie

 

13

Yield

1

pie

Prep

130

min

Cook

50

min

Ready

180

min

Trans-fat Free, High Fiber
 

Ingredients

Crust
2 cups all-purpose flour
7 ounces lard
1 tablespoon apple cider vinegar
½ teaspoon salt
6 tablespoons water
cold
½ cup sugar
1 tablespoon sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
Filling
1 pint raspberries
*
10 medium Granny Smith apples
1 ½ tablespoons lemon juice
1 x nutmeg
*
1 x cloves
*

Directions

Freeze the flour in a medium bowl for one 1 hour.

Refrigerate the lard for 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.

Fold 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.

Peel and cut and core apples into eighths.

Then dice crosswise into 1½ chunks.

Toss apples with lemon juice.

Blend together ½ cup sugar with f and spices.

Add apples and toss until evenly coated.

Add raspberries last toss lightly.

Cut ⅓ dough and reserve.

Roll remaining dough into a round 5 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℉ (220℃) for 10 minutes, lower temperature to 400℉ (200℃) for 40 minutes, turning to brown evenly.

Let cool.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 490g (17.3 oz)
Amount per Serving
Calories 90145% of calories from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 17g 87%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 297mg 12%
Total Carbohydrate 40g 40%
Dietary Fiber 6g 25%
Sugars g
Protein 16g
Vitamin A 2% Vitamin C 26%
Calcium 3% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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