Make crust: Preheat oven to 375 degrees. Pulse flour, salt, butter, and lard in food processor until butter and lard are the size of peas. Transfer mixture to a medium bowl. Add ice water and stir with a fork until incorporated. Turn out onto work surface and work dough together until it forms a ball. Roll out between sheets of wax paper.
Line a 9-inch pie plate with dough, prick with a fork and freeze for at least 15 minutes.
Partially Bake Pie Crust: Line the frozen pie dough with foil, fill with dried beans, rice or pie weights. Bake for 15 minutes. Let cool and remove foil.
Make Raspberry Filling: Combine all ingredients in a small saucepan and bring to a simmer. Cook for 5-10 minutes, breaking down raspberries with a spoon if necessary. Pour into a fine mesh strainer and press through to remove raspberry seeds. Reserve about 2 tablespoons of strained filling (no seeds) for decorating on top if desired. Then, if desired, add back in about 2 tablespoons of seeds to the rest of the raspberry filling for texture. Chill until ready to use.
Make Chess Filling: Combine sugar, cream, butter, eggs, egg yolks, cornmeal, lemon zest and lemon juice and cornstarch in a medium saucepan. Cook over medium heat, whisking constantly until thick, about 7 minutes. Whisk in vanilla.
Spread chilled raspberry filling in the prepared pie shell. Pour thickened chess pie filling over raspberry. Bake for 35-45 minutes, until the filling has set in the center and is just starting to brown.
Let pie cool completely.
For Plaid Design: Cut several 2″ strips of paper. Place paper on chilled pie, leaving 2″ between strips. Dust with powdered sugar. Remove strips. Place paper strips across the pie perpendicular to the white stripes. Combine equal weights of powdered sugar and powdered freeze dried raspberries (pulverized in blender or food processor). Sift over pie to create the pink stripes. Dust the sugar off of the exposed pie crust with a pastry brush. Place reserved raspberry filling in a piping bag with a small round tip. Pipe one raspberry stripe along the side of every pink stripe and two raspberry stripes along the side of every white stripes. Chill until ready to serve.
I feel like posting this recipe is giving away a family secret and I feel guilty about it.
2 1/2 cups flour
100g cold butter, cut into pieces
100g cold or frozen lard -(real lard, from a butcher)
1/2 tsp salt
1/3 cup ice water
Apple pie filling:
6+ cups peeled and diced apples, (Jonathan is best)
1/2 cup sugar
1/2 cup brown sugar
2 rounded TBS flour
1/2 tsp cinnamon
1/2 tsp nutmeg
Juice of 1/2 lemon
2 TBS butter
Cinnamon sugar for top
Pulse flour, salt, butter, and lard in food processor until butter and lard are the size of peas. Transfer mixture to a medium bowl. Add ice water and stir with a fork until incorporated. Divide dough in half. One half at a time, roll out between sheets of wax paper. Fold the outsides of the dough in, to incorporate the dry edges and to help make a circle. Flip over and peel wax off several times during the rolling. Refrigerate until ready to use, stored in between the wax paper.
Line a 9-inch pie plate with one half of the dough. Reserve second half for the lid.
Preheat oven to 475 degrees.
Mix all filling ingredients except butter together. Pour into pie shell. Cut butter into small chunks and dot all over top.
Place second pie crust on top. Seal and flute edges. Make your signature pie cuts on top, prick with fork all over, and sprinkle with cinnamon sugar.
Bake for 10 minutes at 475 degrees. Reduce oven to 350 degrees and bake for an additional 45-55 minutes, or until you see bubbles popping in the MIDDLE of the pie, through the slits. It may take longer.