2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. cloves
3/4 c. lard
5 tbsp. ice water

FILLING:

3 c. diced, cooked pork (in 1/2 inch pieces)
5 tart apples, peeled, cored, and thinly sliced
1 med. onion, thinly sliced
3 tbsp. all-purpose flour
2 tbsp. brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tbsp. lemon juice
Milk

To make Pastry: Combine flour, salt, and cloves. Using pastry blender or 2 knives, cut in lard until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing with a fork. Shape into a flat ball; divide into 2 portions. Roll out 1 portion to line a deep 9 or 10 inch pie plate.

To make Filling: Combine pork, apples, and onion in a large bowl. Mix flour, sugar, salt, cinnamon, and nutmeg. Toss together pork and flour mixtures with lemon juice. Spoon into lined pie plate. Cover with second half of pastry dough rolled to form top crust; flute edges and cut slits in top for steam to escape. Brush with milk. Bake in a 425 degree oven for 45 to 50 minutes until crust is golden and apples are tender. Makes 6 servings.