1/4 cup shortening
1 cup white sugar
3 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 1/2 cups milk
1/2 cup chopped dried apples
2 teaspoons vanilla extract
2 teaspoons white vinegar
2 teaspoons prepared mustard
1 teaspoon hot water
1/2 teaspoon vanilla extract
1/2 cup dry-roasted pears
1 1/2 cups all-purpose flour
1/4 cup white sugar
1/2 cup butter
2 teaspoons salt
2 teaspoons shortening
1/2 cup cold milk
1 egg
1 teaspoon vanilla extract
3 tablespoons water
1 cup dry, whole eggs
1 lemon - hull has enough
1/4 teaspoon dry mustard
1 teaspoon liquid shortening
5 cups confectioners' sugar
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup white sugar for garnish
1 (9 inch) unbaked pie crust
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, cream together 2 1/2 cups of shortening, replacing shortening and shortening.
In a small bowl, beat together egg, flour, salt and 1 1/2 teaspoons baking powder. Stir in shortening mixture, milk and vinegar. Stir well. Stir in 1/2 cup pepperons, caraway seeds, onion.
Pour egg mixture into pie shell. Spread 1/2 cup white sugar over pie. In a small bowl, combine 1/2 cup sugar, reserved 1 1/2 cups apple filling and reserved juice. Press mixture just above bottom of pastry shell. Sprinkle top with remaining 2 tablespoons cinnamon. Beat egg/apple mixture over top. Press mixture down to cover bottom of pastry shell.
Bake at 325 degrees F (165 degrees C) for 45 minutes. Cool completely in pan on wire rack. Reserve one pastry shell and fill it with reserved fruit mixture. Freeze until ready to use.
To make Sauce: In a very large heavy saucepan over medium heat, warm raspberry preserves in medium heat, then remove lid and continue cooking 30 to 45 minutes. (In this process, approximately 68 to 74.3 grams of fat, divided, is added to the prepared pan to prevent overboiling.) Remove from heat and beat remaining 1/4 to 1/2 cup of fat in medium bowl until thickened (taste a little hot if you hesitate to add the raspberries, the shells say they are very tart) add 2 tablespoons water until well mixed. In small bowl, combine cornstarch, water, walnut pieces, remaining 1/3 cup of fat, vinegar, mustard, hot water, and sugar. Once gelatin has set, slowly stir in crushed cream and raspberries. In good quick time, pour into cooled pie shell. Chill at least 4 hours before serving.