Apple Raspberry Pie

• CRUST
• 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
• FILLING
• 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

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!

shortening, butter, flour, boiling water, salt, baking powder, filling, granny smith apples, fresh raspberries, cinnamon, vanilla, butter, splenda, flour

Taken from www.food.com/recipe/apple-raspberry-pie-315279 (may not work)