Double-crusted homemade apple pie with fresh raspberries.

Apple Raspberry Pie

2 cups all-purpose flour
1 cup vegetable shortening
1 tablespoon cider vinegar
1/2 teaspoon salt
6 tablespoons cold water
1 cup all-purpose flour
6 tart apples, peeled and sliced
1 1/2 tablespoons lemon juice
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup red raspberries
1 teaspoon granulated sugar

1. Freeze 2 cups flour in a medium bowl for 1 hour.
2. Refrigerate shortening for 1 hour then cut into cubes.
3. In a small bowl, combine cider vinegar, salt, and cold water.
   Measure 1 cup flour onto a work surface, place the shortening cubes on top, then cover with the remaining flour. Roll a rolling pin over the mixture until all of the pieces have been flattened. Scrap into a bowl and mix with the cider vinegar mixture. Turn the dough out onto a lightly floured surface and with a lightly floured rolling pin, roll out a rectangle. Fold to the center and roll out slightly to form an 8-inch square. Roll and fold once more. Wrap in wax paper and refrigerate.
4. Preheat oven to 425°F (220°C).
5. In a mixing bowl peel, core, and slice apples; toss with lemon juice.
6. In a seperate mixing bowl blend together 1/2 cup sugar with 2 tablespoons flour, cinnamon, nutmeg, and cloves. Add to the apples and toss until evenly coated. Add red raspberries and toss lightly.
7. Reserve one-third of the dough. Roll the remaining dough into a circle 5-inches larger than the pie plate. Fit into the pie plate and trim the overhang to 1-inch. Spoon in the apple mixture. Roll out the remaining dough, top pie and crimp. Sprinkle 1 teaspoon sugar on the crust and cut slits in the center.
8. Bake for 10 minutes, lower the temperature to 400°F (205°C) and bake for 40 minutes. Cool.

Makes 8 servings.