INGREDIENTS

INSTRUCTIONS

For the pastry, cut the lard into 1/2-inch pieces. If making the  dough
by hand, put the flour, sugar, and salt in a bowl. Cut the lard  and
shortening into the dry ingredients with a pastry blender, or  work
quickly with fingertips until mixture resembles a coarse meal  with
some pea-sized pieces remaining. Lightly beat 1 egg with the  vinegar
and 1 tablespoon of the cold water and add it to the bowl,  tossing
with a fork. Add water, a tablespoon at a time, until dough  just holds
together. If using a food processor, put lard, flour,  sugar, salt, and
shortening into the workbowl fitted with the metal  blade and process
until mixture resembles a coarse meal. Lightly beat  1 egg with the
vinegar and 1 tablespoon cold water. Add the egg  mixture and pulse
until dough holds together. Divide the dough into  two equal discs.
Wrap in plastic and refrigerate for 1 hour. (Can  refrigerate
overnight, or wrap in plastic and freeze up to 1 month.)  For the
filling, chop and set walnuts aside. Grate 2 teaspoons orange  zest
into a large bowl and squeeze in 2 tablespoons orange juice.  Peel and
grate apples into the bowl. Stir in cranberries, raisins, 1  cup sugar,
brown sugar, tapioca, cinnamon, and cloves.  Butter a 9-inch fluted
tart pan with a removable bottom. In a small  bowl, lightly beat the
remaining egg with 1 tablespoon cold water. On  a lightly floured work
surface, roll out one disc of dough to an  11-inch circle and ease it
into the tart pan. Trim the edge, leaving  a 1/2-inch border, and brush
edge of crust with egg. Pour filling  into the crust and pack it evenly
with the back of a spoon.  Roll out the remaining dough to an 11-inch
square. With a sharp knife  or serrated pastry wheel, cut dough into 10
3/4-inch-wide strips. To  form the lattice, put 5 strips horizontally
across the top of the  tart at 1-inch intervals. Working carefully,
weave 5 vertical strips  over and under the horizontal strips, taking
care not to break the  strips as you work. Trim and flute the edge.
Brush the pastry with  egg. Sprinkle walnuts in the spaces between the
latticework and dust  the top of the pie with the remaining tablespoon
granulated sugar.  Adjust oven rack to middle position and heat oven to
4250F. Put the  pie on a foil-lined baking sheet and bake 15 minutes.
Reduce heat to  3500F and bake until crust is golden and filling is
bubbling, about  35 minutes. Serve at room temperature.  Recipe by
Mangia!  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 646
Calories From Fat: 160
Total Fat: 18g
Cholesterol: 53.7mg
Sodium: 172.3mg
Potassium: 276.5mg
Carbohydrates: 116.8g
Fiber: 7.7g
Sugar: 26.4g
Protein: 5.9g