It's All in the Spice

Crust: 1 1/2 cups King Arthur Unbleached All-Purpose Flour 1/2 cup glazing sugar or confectioners' sugar 1/4 teaspoon salt 1 tablespoon lemon zest 10 tablespoons soft butter 1 teaspoon vanilla extract Filling: 5 large eggs 3/4 cup lemon juice, freshly squeezed 1 tablespoon lemon zest (grated rind) 12-ounce bag frozen raspberries, thawed (about 3 cups raspberries), pureed and strained to make about 3/4 to 1 cup seedless puree 2 cups sugar 1/8 teaspoon salt 2 tablespoons Instant ClearJel or cornstarch Topping: 1 cup white chocolate chips or chunks 3 tablespoons cream 1 tablespoon corn syrup Instructions Preheat the oven to 350°F. Lightly grease a 9-inch square pan, or line it with foil or parchment paper. To make the crust: In a medium-sized bowl, beat the butter to soften it, then mix in the remaining ingredients until the dough holds together when you squeeze it. Press it into the bottom and 1/2 inch up the sides of the prepared pan. Prick th...

Health Benefits of Virgin Coconut Oil: Lowers cholesterol Improves thyroid function Aids with digestion Stabilizes blood sugar Suppresses the appetite Treats Irritable Bowl Syndrome Improves immune function Relieves stress Increases metabolism Works as a natural energy boost Moisturizes dry or chapped nostrils Soothes achy muscles Prevents dandruff- when used as a shampoo Treats eczema or psoriasis- by ingesting and using topically Treats ringworm Soothes sore throats- when gargled with Cures yeast infections- both internal and external Promotes weight loss Treats cold sores Treats pink eye Prevents hangnails- when rubbed into the cuticle Treats small cuts and scrapes Treats minor skin irritations Treats bee stings or insect bites Treats hemorrhoids Prevents and cures urinary tract infections Clears up acne Assists with menopausal dryness Eliminates congestion Prevents gingivitis Treats rosacea Removes warts Soothes dry/itchy eyes Treats jock itch ...

1/2 cup green pepper, chopped 1/2 cup onion, chopped 2 tablespoons butter or 2 tablespoons margarine 1 (10 ounce) can cream of chicken soup 1 1/2 cups milk 1 lb Velveeta cheese, cubed 1 (10 ounce) package frozen chopped broccoli Directions: 1.Sauté onion and green pepper in butter. 2.Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt. Enjoy when done.

Ingredients FILLING: 6 ounces cream cheese, softened 1/2 cup sugar 1/4 cup butter, softened 2 tablespoons Unbleached All-Purpose Flour 1 egg, lightly beaten 1/2 teaspoon vanilla extract BROWNIE: 1/2 cup butter, cubed 1 ounce unsweetened chocolate 2 eggs, lightly beaten 1 teaspoon vanilla extract 1 cup sugar 1 cup King All-Purpose Flour 1 teaspoon baking powder 1 cup chopped walnuts TOPPING: 1 cup (6 ounces) semisweet chocolate chips 1/4 cup chopped walnuts 2 cups miniature marshmallows FROSTING: 1/4 cup butter 1/4 cup milk 2 ounces cream cheese 1 ounce unsweetened chocolate 3 cups confectioners' sugar 1 teaspoon vanilla extract Directions Preheat oven to 350°. In small bowl, combine first six ingredients until smooth; set aside. In a large saucepan over medium heat, melt butter and chocolate. Remove from heat and cool. St...

Ingredients 2 slices fully cooked bacon, chopped 3 tablespoons frozen chopped onion 1 can (10 oz each) Diced Tomatoes with Lime Juice & Cilantro, drained 1 can (16 oz each) Traditional Refried Beans 1/2 cup Mexican beer 1/4 cup crumbled queso fresco cheese Directions Place bacon in large skillet; heat 1 minute over medium-high heat. Add onion; cook 1 minute more. Add drained tomatoes, beans and beer; stir until combined. Bring mixture to a boil. Reduce heat to low; cook 10 minutes or to desired thickness, stirring occasionally. Sprinkle with cheese just before serving.

Down By The Sea Body Polish Recipe & Photo by: Angie Soper Anyone who's been to the ocean knows how wonderful your skin feels after a day in the sand and surf! The minerals and salt and sand naturally soften your skin! There's almost nothi ng like it! Until now! And it takes just a few minutes to make! Ingredients: 1/2 Cup Coconut Oil 1/4 Cup fine ground Sea Salt 1/4 Cup Epsom Salt 10 drops Essential Oil (optional) To create this amazing scrub: Measure coconut oil into a bowl. If it is a bit stiff, stir & mash until soft enough for mixing. Add both Sea Salt & Epsom Salts. Stir until blended. Add minerals and Essential oils (I used Lavender EO for relaxation before going to bed!) Use as an all over body scrub 1-2 times weekly to moisturize and exfoliate your skin! Why these ingredients? Coconut oil: moisturizes and protects your skin Sea Salt: exfoliates and draws out toxins Epsom salt: exfoliates and adds important minerals that occur na...

Ingredients 1 lb ground beef or 1 lb ground turkey 1/2 medium yellow onion, chopped 1 (1 1/4 ounce) packages taco seasoning ...

Ingredients ¾ cup(s) Blueberries ½ cup(s) Greek Yogurt ½ tsp. Vanilla ½ tsp. Cinnamon 1 tbsp. Honey (raw) 1 tbsp. Flax Seeds 1 tbsp. Wheat Germ Ice Cubes ½ Tall Cup Almond Milk Water to MAX LINE Instructions Add ingredients to your Tall Cup and extract until smooth, about 25 seconds.

Ingredients 1 tablespoon fresh lemon juice 1 1/2 pounds large shrimp, peeled and deveined Cooking spray 1 teaspoon olive oil 1/2 cup prechopped onion 1 garlic clove, minced 2 tablespoons bottled clam juice 1 tablespoon white wine 1/2 teaspoon dried oregano 1/4 teaspoon freshly ground black pepper 1 (14.5-ounce) can diced tomatoes, drained 1/2 cup (2 ounces) crumbled feta cheese 2 tablespoons chopped fresh flat-leaf parsley Preparation 1. Preheat oven to 450°. 2. Combine lemon juice and shrimp in a large bowl; toss well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan, swirling to coat. Add onion to pan; sauté 1 minute. Add garlic; sauté 1 minute. Add clam juice, wine, oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in shrimp mixture. Place mixture in an 11 x 7–inch baking di...

Ingredients 1 package (9 ounces) yellow cake mix 1-1/2 cups cold fat-free milk 1 package (1 ounce) sugar-free instant vanilla pudding mix 1 package (8 ounces) fat-free cream cheese 1 can (20 ounces) unsweetened crushed pineapple, well drained 1 carton (8 ounces) frozen fat-free whipped topping, thawed 1/4 cup chopped walnuts, toasted 20 maraschino cherries, well drained Directions Prepare cake mix batter according to package directions; pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Sprinkle w...

What You Need 1 tub  (8 oz.) Whipped Topping , thawed 2 cans  (11 oz. each) mandarin oranges , drained 1 can  (20 oz.) crushed pineapple in juice , drained 3 cups   Miniature Marshmallows 2 cups  flaked Coconut Make It SPREAD COOL WHIP onto bottom and up side of 2-1/2-qt. serving bowl. FILL with combined remaining ingredients. REFRIGERATE 1 hour  Courtesy of Kraft.com

Ingredients 2 cups medium shell pasta 2 and 1/2 cups whole milk 1/2 teaspoon salt 1/4 teaspoon dijon mustard 1 tablespoon butter 1 cup grated extra sharp white cheddar (4 ounces) Instructions Rinse pasta under cold water. In a medium saucepan over medium-high heat, combine milk, pasta, salt, mustard and butter. Stir frequently and bring to a simmer. Reduce to low. Stir frequently (almost continually) for 15-20 minutes while pasta cooks and milk is absorbed. Remove from heat, stir in cheese and cover for 5 minutes. Enjoy immediately (not good reheated -- gets grainy).

  Ingredients Cupcakes 1 box Betty Crocker® SuperMoist® yellow or devil's food cake mix Water, vegetable oil and eggs called for on cake mix box Frosting and Decorations 2 1/2 cups shredded coconut Yellow food color ...

GET AHEAD You can complete all the elements of these tacos hours before serving. Press plastic wrap directly onto the guacamole so it won't brown. Slice the chicken and put it in the skillet with the onions, ready to reheat. Work Time: 50 Minutes / Total Time: 1 Hour / Servings: 6 1/4 c + 2 tbsp vegetable oil, divided 3 cloves garlic, halved 2 sm serrano chile peppers or 1 sm jalapeno, halved 1/2 c loosely packed cilantro 1/3 c freshly squeezed lime juice (about 2 limes) 1 tsp salt, divided 1/4 tsp freshly ground black pepper 4 boneless, skinless chicken breast halves (about 1 1/4 lb) 1 lg white onion, sliced 1/4" thick 2 ripe Hass avocados 12 corn tortillas (6" size) 1. Heat 1/4 cup of the oil in small skillet over medium heat. Add garlic and chile peppers and cook, stirring frequently, until just brown, 1 to 2 minutes. Process with cilantro, lime juice, 1/2 teaspoon of the salt, and black pepper in blender or food processor unti...

Ingredients 1 pound asparagus, trimmed 1/2 cup flour 2 eggs, lightly beaten 3/4 cup panko breadcrumbs 1/4 cup parmigiano reggiano (parmesan), grated salt and pepper to taste directions Dredge the asparagus in the flour, dip in the egg and then into a mixture of the panko, parmesan, salt and pepper. Place the asparagus in a single layer on a wire rack on a baking sheet and bake in a preheated 425F oven until golden brown, about 7-13 minutes. Nutrition Facts : Calories 312 , Fat 8g ( Saturated 4g , Trans 0 ), Cholesterol 172mg , Sodium 174mg , Carbs 44g ( Fiber 6g , Sugars 5g ), Protein 19g Adapted from Closet Cooking

  Ingredients 2 cups reduced sodium chicken broth 1 cup milk (I used 2%) 1 teaspoon poultry seasoning ½ cup flour 2 cups water, divided 1 cup uncooked quinoa, rinsed ¼ cup cooked, crumbled bacon (optional… sort of) 1 pound boneless skinless chicken breasts 2 teaspoons seasoning (like Emeril’s Essence or any basic blend you like) ¼ cup shredded Gruyere cheese (any kind will work) 3 cups fresh broccoli florets   Instructions Sauce: Preheat the oven to 400 degrees and generously grease a 9×13 baking dish (seriously, be generous because it really really sticks to the sides). Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½ cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms. Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to co...

    Ingredients 1 package (16 ounces)  Strawberries 6 ounces semisweet chocolate (chips, chunks or chopped bar chocolate) 6 ounces white chocolate (chips, chunks or chopped bar chocolate) Decorating sanding sugar Decorating sugar pearls Tools Needed Short wooden skewers 2 Pastry piping bags 2 Small round piping tips, such as Wilson #3 Piece of Styrofoam Rinse and dry the strawberries. Make sure you dry them well with a soft cloth. You don't want wet berries when you dip them in chocolate. Melting the Chocolate Stovetop To melt chocolate on the stovetop, place chocolate in a double boiler over simmering water. If you do not have a double boiler, place a glass or metal bowl of chocolate over a pot of barely simmering water. The gentle heat from below will slowly melt the chocolate while you stir constantly to help the chocolate melt evenly. Don't let any water or steam get into the chocolate as this will cause it to clump ...

Mexican Chicken (pollo mexicano) 3-4 boneless chicken breasts 1 can re-fried beans 1 can enchilada sauce, red or green 1 can green chilies 8 oz Mexican shredded cheese chopped onion chopped mushrooms Toppings (optional) chopped tomato chopped lettuce sour cream brown rice Pre-heat oven to 350 degrees. Lay chicken breasts on bottom of 9x13 baking dish. In bowl mix re-friend beans, chopped onions, enchilada sauce and green chilies all together until well mixed. Once all mixed up pour over chicken. Top with shredded cheese. Bake in oven for about 35-40 minutes. Let cool. Top with additional toppings if preferred. Enjoy!

Ingredients 1 head cauliflower (about 2 lb), stem removed 12 sea scallops (about 1 lb), side muscle removed 2 tbsp olive oil 2 shallots, finely chopped 2 tbsp capers, rinsed and drained 1 tbsp chopped dry-packed...

Cheese-and Prosciutto-Stuffed Artichokes SERVINGS: 4 4 lg artichokes 1½ c fresh whole wheat bread crumbs (about 3 slices) 1¼ oz provolone, diced (¼") ¼ c chopped parsley 3 thin slices prosciutto, finely chopped (about 2 Tbsp) 2 Tbsp olive oil 2 cloves garlic, smashed 1. HEAT oven to 400°F. Remove artichoke stems and trim 1" from leaves. 2. BLANCH in boiling water 5 minutes. Drain. Scoop out center leaves and chokes. 3. COMBINE bread crumbs, cheese, parsley, prosciutto, and oil. Spoon into artichokes. Stand in 8" x 8" pan. Sprinkle with salt and black pepper. Add garlic and 1 cup water. 4. COVER and bake until bottoms are tender, about 1 hour. NUTRITION (per serving) 250 cal, 12 g pro, 28 g carb, 6 g fiber, 2 g sugars, 11 g fat, 3 g sat fat, 470 mg sodium Courtesy of Prevention.com

1 package of peanut butter cookie mix 36 Rolos Prepare cookie mix according to package directions. Roll into 1 inch balls. Place balls into greased miniature muffin tins. Then press the dough onto the bottom and si des of tin to form a 'cup' Bake at 350 for 11-13 minutes. Place one Rolo inside each cup immediately after removing from oven. Cool and then remove from pans.

What You Need 1 pkg.   (2-layer size) yellow cake mix 1 pkg.  (3 oz.) JELL-O Mango Flavor Gelatin 1 cup   mango juice 1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding 1 tub  (10.6 oz.) COOL WHIP Vanilla Whipped Frosting , thawed 1/2 cups  finely chopped fresh mango's Make It HEAT oven to 350°F. PREPARE cake batter and bake as directed on package for 24 cupcakes, blending dry gelatin mix into batter before spooning into prepared muffin...

What You Need 6   dinner rolls (3-1/2 inch) 12 slices  cooked OSCAR MAYER Bacon , divided 6 oz.   VELVEETA® , cut into 6 slices 6   egg s 1 Tbsp.  chopped fresh chives Make It HEAT oven to 375ºF. CUT tops off rolls; set aside. Make 1-inch-deep indentation in center of bottom half of each roll. CRUMBLE 6 bacon slices; sprinkle into bread bowls. Top with VELVEETA. Crack egg over VELVEETA in each bowl; place on baking sheet. BAKE 20 to 25 ...

Ingredients 1 pound firm tofu ¾ cup orange juice 2 tablespoons olive oil 1 tablespoon sesame oil 2 tablespoons low-sodium soy sauce or tamari 1 tablespoon maple syrup or honey, or 2 tablespoons mirin wine* 1 tablespoon rice vinegar ¼ teaspoon red chili flakes or several shakes Original Tabasco Brand Hot Sauce (optional) Instructions Drain the tofu and cut into even slices, about 1″ thick. Press the tofu to get out as much moisture as possible. It’s really important to get as much water out of the tofu as you can. Let sit for at least 10 minutes, longer if possible. While the tofu is pressing, combine the other ingredients in a bowl. Line a large baking dish with aluminum foil (for easier cleanup). Place the tofu slices in a single layer in the dish, and then pour marinade evenly over the tofu. Bake uncovered at 450°F for about 45 minutes, or until the marinade is nearly evaporated. (If you need to bake something else at a lower temperature at the same t...

Ingredients 1 20-ounce can crushed pineapple in juice (do not drain) 1 21-ounce can LUCKY LEAF ® Regular or Premium Cherry Pie Filling 1 18.25-ounce package yellow cake mix 1 cup butter or margarine, melted 1 7-ounce bag coconut, shredded 1 cup macadamia nuts, chopped Instructions Preheat oven to 350°F. Lightly grease a 9x13-inch baking pan. In the prepared baking pan, layer undrained crushed pineapple, then Lucky Leaf Cherry Pie Filling. Sprinkle dry cake mix over the top, smoothing evenly and covering the top. Pour the melted butter or margarine over the top, covering evenly. Top with the cocon...

Ingredients 2 cups milk 1 egg, beaten 1 teaspoon vanilla 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 tablespoon sugar 1/2 stick (4 tablespoons) melted butter Powdered sugar, for topping Directions Combine milk, egg, vanilla in a large bowl. In a separate bowl, combine flour, salt, baking soda, and sugar and gradually add to wet ingredients. Beat with a mixer until a smooth batter forms. Fold in melted butter. Pour batter into a funnel or squeeze bottle while using your index finger to stop the flow of the batter. Bring the funnel over the hot oil and release your finger to start a stream of batter while moving the funnel in a circular motion to create spiral-like shapes. Fry for 2 to 3 minutes until golden brown and slightly puffed. Sprinkle with powdered sugar. Thanks to Paula Deen

Ingredients Cooking spray 3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks 1/3 cup honey 1 large egg 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground ginger Kosher salt 1 tablespoon packed dark brown sugar 1/3 cup finely chopped pecans Directions Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray. Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish. Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to ...

Ingredients: 1/2 lb sliced boneless chicken breast 1/2 sliced red bell pepper 1/2 sliced green bell pepper 1 medium french cut white onion 8 -10 medium mushrooms (baby bella recommended) 2 tablespoons green onions 1 cup white rice 2 -3 tablespoons olive oil 2 tablespoons soy sauce (kikkoman recommended) 1/3 cup marsala wine 1/4 teaspoon dried cilantro 1/8 teaspoon garlic powder 1/8 teaspoon dried ginger salt and pepper Directions: 1 Saute sliced chicken in hot oil until one side is cooked and then add white onion while turning chicken. 2 Cook until onions are very soft. 3 Toss in red and green peppers, mushrooms and green onion and continue sauteing over med/high heat. 4 Stir in Cilantro, garlic powder, ginger, salt and pepper. 5 (If you use a very salty soy sauce you might not want to add salt) 6 Continue cooking until red and green peppers are soft. 7 Once peppers a...

Potatoes au Gratin What You Need 2-1/2 lb. baking potatoes (about 6) 1/4 cup (1/2 stick) butter 1 small onion, chopped 1/4 cup flour 1 tsp. salt 2-1/2 cups milk 1-3/4 cups Shredded Sharp Cheddar Cheese, divided 1/2 tsp. Dijon Mustard 1/4 cup Grated Parmesan Cheese Make It COOK potatoes in boiling water 20 min. or just until tender; drain. Cover with cold water; cool. MEANWHILE, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour and salt; cook 1 min. Gradually stir in milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups cheddar; cook and stir 1 min. or until melted. Stir in mustard. HEAT oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole, ending with sauce. BAKE 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until melted.

INGREDIENTS 12.3 oz chicken pieces or meat substitute Medium onion, sliced 3 chopped and de-seeded green chilies or Jalapeno chilies 1 clove garlic, peeled and crushed 7 oz plain Yogurt 7 oz sour cream or crème fraiche 1 can of cream of mushroom soup 8 small flour burritos 2.7 oz grated Cheddar cheese Seasoning and oil for frying Fry the onions, chilies, and add the garlic after about 5 minutes. Add the chicken pieces. Cook on a low heat until the chicken pieces are cooked through – about 10 minutes. Meanwhile mix the yogurt, sour cream and mushroom soup in a large bowl. Add contents of the frying pan and stir in seasoning. Fill the burritos with the mixture and roll them up, putting them seam-side down in a dish or baking tin. Pour over the rest of the filling, sprinkle with the grated cheese and put in a hot oven (400ºF) for 15 minutes, or until the cheese is toasted. Serve with a green salad or rice.

Ingredients 1 tablespoon vegetable or olive oil, 1 turn of the pan in a slow stream 2 tablespoons butter 3 tablespoons flour 1 1/2 cups whole or 2 percent milk 3 cups shredded white cheddar cheese 1/2 teaspoon nutmeg, ground or freshly grated 1/4 teaspoon ground cayenne pepper, a couple pinches Salt 1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it Directions Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat comp...

{only 4 Ingredients} - 2 eggs - 1/4 red onion, grated -1/2 zucchini, grated -2 tbsp. grated carrot. Beat eggs and add remaining ingredients, season for taste. Heat a small non-stick frying pan over medium heat. Spoon 2 x 2 tbsp. of mixture into the pan, leaving room for spreading. Cook for 2 minutes each side. Healthy and delish!

I love this recipe. I saw it on Paula Dean's show and have been making it ever since..... 1 (15 oz) can whole kernel corn, drained 1 (15 oz) can cream-style corn 1 package Jiffy corn muffin mix (8 oz.) 1 cup sour cream 1/2 cup butter, melted 1 cup shredded cheddar cheese or your favorite Preheat oven to 350 degrees. mix all ingredients, minus the cheese, together and pour into a greased baking dish. After the casserole has baked for 45 minutes, or is set in the middle and golden brown, sprinkle with cheddar and put it back in the oven. Let the cheese melt, take the casserole out and enjoy this ridiculously buttery dish.

    Ingredients 4 (4-6 ounce) boneless, and skinless chicken breasts salt and pepper to taste 1/4 cup flour 1 egg, lightly beaten 1 1/2 cups cooked quinoa (~1/2 cup dry cooked with 1 cup liquid) 1 teaspoon italian seasoning blend 1 cup mozzarella, shredded 1/4 cup parmigiano regginao (parmesan), grated 2 cups marinara sauce , hot 2 tablespoons basil, torn Directions Season the chicken with salt and pepper, dredge in flour, dip in egg and coat in the mixture of the quinoa and italian seasoning. Place the chicken on a rack on a baking pan and bake in a preheated 400F oven until cooked and lightly golden brown, about 25-30 minutes. Transfer the chicken to a baking dish, top with the cheese and broil until it has melted, about 2-4 minutes. Plate the chicken and top with hot marinara sauce and fresh torn basil and enjoy! Adapted from Closet Cooking!

Makes one 9-inch pie 1 c blueberries 1 c raspberries 1 c strawberries, chopped 1 c chopped rhubarb 1 c apples, peeled and chopped 1 c sugar, plus more for topping ⅓ c all-purpose flour 1 Tbsp fresh lemon juice Homemade Pie Dough (make 2 disks) 3 c all-purpose flour 1 tsp salt 1 c lard 1 lg egg ⅓ c cold water 1 Tbsp apple cider vinegar 1. PREHEAT  the oven to 425°F. 2. TO CREATE THE CRUST:  Combine the flour and salt in a large bowl. Add the lard and rub it into the flour with your fingertips until the mixture resembles course crumbs. Add the agg, water, and vinegar and stir with a fork until the dry ingredients are moistened. Form the fough into a ball and divide that into three balls. Form a ball into a disk and roll it out to a ⅛-inch thickness on a floured surface. 3. FIT  the first dough disk into a 9-inch pie pan and trim the edges to a 1-inch overhang. Fold the dough under and crimp the edges. Keep the second disk (top crust) aside...