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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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I created the recipe because I found a spot in the woods while camping where delicious, wild raspberries were growing. I came home and picked apples off our tree and decided to put them together since I had never used raspberries in cooking before. WOW was that a great idea. The two combined creates a delicious pie that you and your family won't be able to resist. Ingredients:
1/3 cup shortening |
1/3 cup butter |
2 cups flour |
1/3 cup boiling water |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
2 cups granny smith apples (peeled, cored and sliced) |
2 cups fresh raspberries |
1 tablespoon cinnamon |
1 tablespoon vanilla |
1 1/2 tablespoons butter |
1 1/2 cups splenda granular (or 3/4 cup of sugar) |
1 tablespoon flour |
Directions:
1. Crust first: Mix shortening, butter and flour.
2. Add boiling water, salt and baking powder - mix well.
3. Separate into 2 equal balls; place between 2 pieces of wax paper; roll, place in freezer (keep in freezer for about 15 minutes - cold pastry makes it easier to work with.).
4. MEANWHILE - WE'LL WORK ON THE FILLING.
5. Lightly mix the cinnamon, sugar, and vanilla with the apples and raspberries.
6. Line your pastry pan with one dough, and heap filling into it.
7. Sprinkle the 1 tbsp of flour on top - do not mix inches
8. Dot the filling with the 1 1/2 tbsp of butter.
9. Cover with topping crust, make slits to allow steam to escape.
10. Bake at 350 for 1 hour.
11. Serve hot with ice cream with your family!
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