1 crust
2 cup all purpose flour
7 oz lard
1 tbsp pple cider vinegar
1/2 tsp salt
6 tbsp cold water
1/2 cup + 1 tablespoon sugar
2 tbsp flour
1 tsp cinnamon
Directions
ÿÿÿÿÿ ** filling
1 pt raspberries 8 lg
Granny Smith apples 1
1/2 T Lemon Juice ÿÿÿÿÿ pt NUTMEG
ÿÿÿÿÿÿÿ pt CLOVES Freeze the flour in a medium
bowl for one (1) hour. Refrigerate the lard f one (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 t
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. Fol to the center and roll out slightly to form
an 8 inch square. Roll and fol once more. Wrap in parchment or waxed
paper and refrigerate until needed. Peel and cut and core apples into
eighths. Then dice crosswise into 1 1/2 chunks. Toss apples with
lemon juice. Blend together 1/2 cup sugar with f and spices. Add
apples and toss until evenly coated. Add raspberries last toss
lightly. Cut 1/3 dough and reserve. Roll remaining dough into a
round 5 inches larg than dish. Place and fit into dish and trim
overhang to one (1) inch. Spo in apples and dome evenly. Roll out
remaining shell, crimp. Sprinkle remaining sugar onto crust. Cut 5
slits in center of dough. Bake 425 degr for 10 minutes, lower
temperature to 400 degrees for 40 minutes, turning to brown evenly,
Let cool.
Servings: 8 servings
Apple Raspberry Pie Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Fruit; Pie
The History of Recipes
We are able to track the history of meal recipes back into the distant past, in truth as far as pharonic Egypt, and potentially, even further back. Interesting though that maybe, sadly, these early recipes were just very simple hieroglyphic instructions for food preparation.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history are a few ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. As we move on, there were some recipe books which date from the 1300s - a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the indian food that appears on menues today, but instead descriptions of the types of food eaten by the upper classes of the period. During the next few centuries, the upper-class families of Wesstern Europe competed to offer the most exotic banquets, and as a consequence, chefs and their recipes could command a high salary. Notwithstanding that, it was during the 19th century that fine cookery and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, trying out, and publishing recipes common in their social group. The revolution that is television brings us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like those on our site. |
We hope you enjoy this Apple Raspberry Pie recipe.
