Ingredients for Apple Raspberry Pie
- 3 1/2 cups all-purpose flour
- 1 1/2 cups chilled lard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 cup ice water
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 cup fresh raspberries
- 6 cups Granny Smith apples, peeled, cored, and sliced
- 1 tablespoon lemon juice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
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How to Make Apple Raspberry Pie
- Freeze the flour in a medium bowl for at least 30 minutes.
- Refrigerate the lard for at least 1 hour before cubing.
- In a small bowl, whisk together the vinegar, salt, and ice water.
- Measure 1 cup of the frozen flour onto a clean work surface. Place the cold lard cubes in the center. Cover with the remaining flour.
- Using a pastry blender or your fingers, cut the lard into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water mixture, a tablespoon at a time, mixing lightly until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and form into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- While the dough chills, prepare the apple filling. Peel, core, and chop the apples into 1 1/2-inch chunks. Toss with lemon juice.
- In a large bowl, whisk together 1 1/2 cups sugar, 1/4 cup flour, cinnamon, and nutmeg.
- Add the apples and toss until evenly coated. Gently fold in the raspberries.
- On a lightly floured surface, roll out 2/3 of the chilled dough into a 12-inch circle. Carefully transfer to a 9-inch pie plate.
- Trim and crimp the edges. Pour in the apple and raspberry filling.
- Roll out the remaining dough into a 10-inch circle. You can either place it over the filling or cut it into strips for a lattice top.
- Sprinkle the top crust with the remaining sugar.
- Cut 5 slits in the center of the top crust to allow steam to escape.
- Bake in a preheated oven at 425°F (220°C) for 10 minutes. Reduce the oven temperature to 400°F (200°C) and bake for another 40 minutes, or until the crust is golden brown and the filling is bubbly. Rotate the pie halfway through for even baking.
- Let the pie cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
156g
Fat
53g
Carbs
25g
