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1
CRUST: Freeze the flour in a medium bowl for one (1) hour.
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2
Chill the lard for one (1) hour then cut into cubes.
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3
In small c. combine vinegar, salt and water.
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4
Measure 1 c. 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 mix till all of the pcs have been flattened and slightly incorporated.
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6
Scrap into a bowl an 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
Fol to the center and roll out slightly to create an 8 inch square.
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10
Roll and fold once more.
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11
Wrap in parchment or possibly waxed paper and chill till needed.
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12
FILLING: 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 c. sugar with flour and spices.
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16
Add in apples and toss till proportionately coated.
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17
Add in Boysenberries last toss lightly.
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18
ASSEMBLY: Cut 1/3 dough and reserve.
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19
Roll remaining dough into a round 2 inches larger than dish.
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20
Place and fit into dish and trim overhang to one
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21
(1) inch.
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22
Spoon in apples and dome proportionately.
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23
Roll out remaining shell, crimp.
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24
Sprinkle remaining sugar onto crust.
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25
Cut 5 slits in center of dough.
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26
Bake 425 degr for 10 min, lower temperature to 400 degrees for 40 min, turning to brown proportionately, Let cold.
