Peach Raspberry Pie


2 c. flour

1 tsp. salt

2/3 c. lard

¼ c. ice water


3 c. raspberries

1 c. sliced peaches

1 c. sugar

¼ c. tapioca

¼ tsp. ground cinnamon

1 Tbsp. lemon juice


¼ c. milk

2 Tbsp. sugar

Preheat oven to 400°. In bowl, combine flour & salt. Cut in lard until mixture resembles wet sand; add water with light strokes until it begins to come together. Form into two balls. On lightly floured surface, roll out one ball to form bottom crust. Fit into 9” pie pan. Roll out remaining ball of dough & cut into strips. In another bowl, combine all filling ingredients. Transfer to crust. Weave strips of pie dough across the top to form a lattice crust. Make topping by mixing milk with sugar and brush top of crust with mixture. Bake for 15 minutes. Reduce oven to 350° and bake another 45 minutes or until filling is bubbling and thick. Cool on wire rack. Makes 8 servings.