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1
TO MAKE THE PIE CRUST: Combine the flour and salt in a large mixing bowl or in the work bowl of a food processor.
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2
Process or cut in the butter or lard until the fat is in pea-size pieces.
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3
If using a food processor, turn the mixture into a large bowl.
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4
In a small bowl, whisk the egg, lemon juice, and 3 Tablespoons ice water together.
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5
Drizzle the liquids over the crumbly mixture.
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6
With a fork, mix until the pastry holds together in a ball, adding more ice water if necessary.
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7
Turn out onto a lightly floured surface and knead once or twice, lightly, to shape the dough into a ball.
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8
Wrap in plastic wrap and refrigerate at least 30 minutes before rolling out.
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9
TO MAKE THE FILLING: Prepare the pie crust.
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10
On a floured surface, roll out half of the pastry to fit a 10-inch pie pan.
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11
Line the pan with the pastry.
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12
Preheat the oven to 425 F.
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13
In a large bowl, combine the apples, zucchini, carrots, nuts, raisins, and flour; toss to mix.
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14
In another bowl, mix the brown sugar and butter until blended and stir in the cinnamon, nutmeg, cloves, salt, and lemon juice.
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15
Mix into the apple mixture.
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16
Turn the filling into the pastry-lined pan.
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17
On a floured surface, roll out the second half of the pastry and cut into 1/2-inch strips.
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18
Arrange on top of the filling in a lattice fashion.
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19
Trim and seal the strips to the bottom crust.
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20
In a small bowl, make the glaze by beating the egg and water together.
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21
Brush the mixture over the top and edges of the pie.
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22
Bake for 40 to 50 minutes, or until the pie is set and the pastry is golden brown.
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23
Serve warm with whipped cream, if desired.
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24
The Great Holiday Baking Book.
