Cranberry Apple Pecan Pie

For Crust:

Stir together flour and salt in a medium bowl. Cut in the butter and lard until coarse crumbs form. Stir in water, 1 tbsp. at a time, until a dough just forms. Gather dough into a ball. Flatten dough to a disc and wrap tightly. Refrigerate dough 30 minutes.

Divide dough in half. Roll one half out to a 12 inch circle. Fit the dough into a 9 inch pie plate. Trim overhang.

For Filling:

Stir together sugar, flour and salt in a large bowl. Add sliced apples, cranberries, raisins, pecans and lemon peel. Toss well to combine. Spoon the filling into the prepared crust. Dot butter over the filling. Roll remaining dough to an 11 inch circle and place over filling. Crimp dough edges to seal. Cut 3 slits in the top crust. Lightly brush the top crust all over with egg. Bake pie about 35 to 40 minutes until apples are tender and dough is golden brown. Transfer pie to a rack and cool. Serve pie warm or at room temperature.