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
Freeze 2 cups flour in
a medium bowl for 1 hour.
Refrigerate shortening
for 1 hour then cut into cubes.
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.
Preheat oven to 425*F.
In a mixing bowl peel,
core, and slice apples; toss with lemon juice.
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.
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 and crimp. Sprinkle 1 teaspoon sugar
on the crust and cut slits in the center.
Bake for 10 minutes, lower
the temperature to 400 degrees and bake for 40 minutes. Cool.
