Betty's Apple Raspberry Pie

Crust:
3 C. flour (remember that this is not bread and what you want is something that will give you a light flaky crust, so don't reach for the Robin Hood, OK. Gold Metal All Purpose if just fine for this)
1/2 tsp. salt
1/2 tsp. Baking Powder (using Baking Powder in your pie crust serves a couple of purposes, the bottom crust will not be soggy and it adds flakiness to entire crust)
1 tsp. sugar
1 C. Lard, chilled
1/2 C. Ice Water
I use my food processor for making my pie crust, lazy, maybe but it sure does cut the time in half. Combine the first 4 ingredients in the bowl of the food processor and whiz it just a bit to blend. Add in the chilled lard, cut into cubes and process to a course meal stage. Add in the ice water and process until it forms a ball of dough. Turn the dough out onto a lightly floured work surface or a lightly floured pastry cloth. Work to form 3 equal balls of dough (good for 3 single crusted pies) or I usually divide the dough in half and make a double crusted pie. The three will make a very thin crust and we kind of like the wee bit thicker for handling purposes.

Filling:
6 C. Apples, pared and sliced
1 1/4 C. sugar
1/3 C. flour
3/4 C. raspberries
1/2 tsp. cinnamon
1 tsp. vanilla extract
pinch of salt
Mix gentlely but well and put in a prepare pie shell. Dot the top of the filling with a couple dabs of butter (this makes the favors move around you mouth easier)

From here you can do a crumb topping or roll out one more of the pie crust dough balls and fashion your top crust. If you are making a two layer crusted pie, don't forget to seal your edges before you flute. Bake as you would any apple pie, for me that is 425F for 45 minutes.

French Crumb Topping;
1/2 C. butter, softened
1 C. flour
3/4 C. sugar