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1
Freeze the flour in a medium bowl for one 1 hour.
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2
Refrigerate the lard for one 1 hour then cut into cubes.
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3
In small cup combine vinegar, salt and water.
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4
Measure 1 cup flour on to table, place lard cubes on top then cover with the remaining flour.
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5
Roll rolling pin over the mixture until all of the pieces have been flattened and slightly incorporated.
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6
Scrap into a bowl and mix with liquid.
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7
Turn dough out onto a lightly floured surface.
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8
With a lightly floured rolling pin, roll out a rectangle about 8 X 12 inches.
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9
Fold to the center and roll out slightly to form an 8 inch square.
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10
Roll and fold once more.
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11
Wrap in parchment or waxed paper and refrigerate until needed.
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12
Peel and cut and core apples into eighths.
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13
Then dice crosswise into 1 1/2 chunks.
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14
Toss apples with lemon juice.
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15
Blend together 1/2 cup sugar with flour and spices.
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16
Add apples and toss until evenly coated.
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17
Add raspberries last toss lightly.
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18
Cut 13 dough and reserve.
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19
Roll remaining dough into a round 5 inches larg than dish.
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20
Place and fit into dish and trim overhang to one inch.
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21
Spoon in apples and dome evenly.
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22
Roll out remaining shell, crimp.
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23
Sprinkle remaining sugar onto crust.
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24
Cut 5 slits in center of dough.
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25
Bake 425 degrees F for 10 minutes, lower temperature to 400F (200C) for 40 minutes, turning to brown evenly, Let cool.
