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1
For the pastry, cut the lard into 1/2-inch pcs.
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2
If making the dough by hand, put the flour, sugar, and salt in a bowl.
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3
Cut the lard and shortening into the dry ingredients with a pastry blender, or possibly work quickly with fingertips till mix resembles a coarse meal with some pea-sized pcs remaining.
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4
Lightly beat 1 egg with the vinegar and 1 Tbsp.
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5
of the cool water and add in it to the bowl, tossing with a fork.
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6
Add in water, a Tbsp.
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7
at a time, till dough just holds together.
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8
If using a food processor, put lard, flour, sugar, salt, and shortening into the workbowl fitted with the metal blade and process till mix resembles a coarse meal.
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9
Lightly beat 1 egg with the vinegar and 1 Tbsp.
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10
cool water.
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11
Add in the egg mix and pulse till dough holds together.
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12
Divide the dough into two equal discs.
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13
Wrap in plastic and chill for 1 hour.
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14
(Can chill overnight, or possibly wrap in plastic and freeze up to 1 month.)
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15
For the filling, chop and set walnuts aside.
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16
Grate 2 tsp.
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17
orange zest into a large bowl and squeeze in 2 Tbsp.
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18
orange juice.
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19
Peel and grate apples into the bowl.
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20
Stir in cranberries, raisins, 1 c. sugar, brown sugar, tapioca, cinnamon, and cloves.
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21
Butter a 9-inch fluted tart pan with a removable bottom.
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22
In a small bowl, lightly beat the remaining egg with 1 Tbsp.
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23
cool water.
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24
On a lightly floured work surface, roll out one disc of dough to an 11-inch circle and ease it into the tart pan.
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25
Trim the edge, leaving a 1/2-inch border, and brush edge of crust with egg.
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26
Pour filling into the crust and pack it proportionately with the back of a spoon.
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27
Roll out the remaining dough to an 11-inch square.
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28
With a sharp knife or possibly serrated pastry wheel, cut dough into 10 3/4-inch-wide strips.
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29
To create the lattice, put 5 strips horizontally across the top of the tart at 1-inch intervals.
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30
Working carefully, weave 5 vertical strips over and under the horizontal strips, taking care not to break the strips as you work.
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31
Trim and flute the edge.
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32
Brush the pastry with egg.
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33
Sprinkle walnuts in the spaces between the latticework and dust the top of the pie with the remaining Tbsp.
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34
granulated sugar.
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35
Adjust oven rack to middle position and heat oven to 4250F.
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36
Put the pie on a foil-lined baking sheet and bake 15 min.
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37
Reduce heat to 3500F and bake till crust is golden brown and filling is bubbling, about 35 min.
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38
Serve at room temperature.
