| 1 | ?** filling 1 pt raspberries 8 lg granny smith apples 1 ?t lemon juice ?pt nutmeg ?pt cloves freeze the flour in a medium bowl for one (1) hour. |
| 2 | Refrigerate the lard f one (1) hour then cut into cubes. |
| 3 | In small cup combine vinegar, salt and water. |
| 4 | Measure 1 cup flour on to table, place lard cubes on top then cover with the remaining flour. |
| 5 | Roll rolling pin over the mixture until all of t pieces have been flattened and slightly incorporated. |
| 6 | Scrap into a bowl an mix with liquid. |
| 7 | Turn dough out onto a lightly floured surface. |
| 8 | With a lightly floured rolling pin, roll out a rectangle about 8 x 12 inches. |
| 9 | Fol to the center and roll out slightly to form an 8 inch square. |
| 10 | Roll and fol once more. |
| 11 | Wrap in parchment or waxed paper and refrigerate until needed. |
| 12 | Peel and cut and core apples into eighths. |
| 13 | Then dice crosswise into 1 ?chunks. |
| 14 | Toss apples with lemon juice. |
| 15 | Blend together ?cup sugar with f and spices. |
| 16 | Add apples and toss until evenly coated. |
| 17 | Add raspberries last toss lightly. |
| 18 | Cut 1/3 dough and reserve. |
| 19 | Roll remaining dough into a round 5 inches larg than dish. |
| 20 | Place and fit into dish and trim overhang to one (1) inch. |
| 21 | Spo in apples and dome evenly. |
| 22 | Roll out remaining shell, crimp. |
| 23 | Sprinkle remaining sugar onto crust. |
| 24 | Cut 5 slits in center of dough. |
| 25 | Bake 425 degr for 10 minutes, lower temperature to 400 °F for 40 minutes, turning to brown evenly, let cool |
