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Ingredients
- 1/2 c. Lard, chilled
- 2 c. White wheat flour
- 2 tsp Granulated white sugar
- 1/2 tsp Salt
- 1/4 c. Vezetable shortening chilled
- 2 x Large eggs
- 1 1/2 tsp Red wine vinegar
- 3 Tbsp. Cool water
- 1/4 c. Halved walnuts
- 1 x Orange
- 2 lrg Apples
- 1 c. Cranberries, chilled
- 1/2 c. Raisins
- 1 c. Granulated white sugar, plus
- 1 Tbsp. Granulated white sugar
- 1/2 c. Firmly packed dark brown sugar
- 1 Tbsp. Instant tapioca
- 1/2 tsp Cinnamon
- 1/8 tsp Grnd cloves
Directions
- For the pastry, cut the lard into 1/2-inch pcs. 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 possibly work quickly with fingertips till mix resembles a coarse meal with some pea-sized pcs remaining. Lightly beat 1 egg with the vinegar and 1 Tbsp. of the cool water and add in it to the bowl, tossing with a fork. Add in water, a Tbsp. at a time, till 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 till mix resembles a coarse meal. Lightly beat 1 egg with the vinegar and 1 Tbsp. cool water. Add in the egg mix and pulse till dough holds together. Divide the dough into two equal discs.
- Wrap in plastic and chill for 1 hour. (Can chill overnight, or possibly wrap in plastic and freeze up to 1 month.)
- For the filling, chop and set walnuts aside. Grate 2 tsp. orange zest into a large bowl and squeeze in 2 Tbsp. orange juice. Peel and grate apples into the bowl. Stir in cranberries, raisins, 1 c. 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 Tbsp. cool 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 proportionately with the back of a spoon.
- Roll out the remaining dough to an 11-inch square. With a sharp knife or possibly serrated pastry wheel, cut dough into 10 3/4-inch-wide strips. To create 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 Tbsp. 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 min. Reduce heat to 3500F and bake till crust is golden brown and filling is bubbling, about 35 min. Serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 8 servings | |
| Calories 485 | |
| Calories from Fat 139 | 29% |
| Total Fat 15.58g | 19% |
| Saturated Fat 5.58g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 169mg | 7% |
| Potassium 220mg | 6% |
| Total Carbs 83.22g | 22% |
| Dietary Fiber 3.3g | 11% |
| Sugars 53.07g | 35% |
| Protein 5.56g | 9% |
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