Apple Rhubarb Pie

Directions

For pastry, thoroughly combine flour and salt. Cut in butter and lard until mixture resembles coarse crumbs. Sprinkle in milk, one tablespoon at a time, mixing until flour is moistened. Divide dough in half. Wrap each half in waxed paper and refrigerate while preparing filling.
For filling, combine sugar, tapioca, cinnamon, nutmeg, and salt in a large mixing bowl. Add apples, rhubarb, and nuts. Toss gently to coat fruit and nuts. Let mixture stand 15 minutes.
Preheat oven to 375 degrees F. Roll out half of the pastry on lightly floured surface to form a 13” diameter circle. Fit into a 9” pie plate. Trim bottom crust to ½ inch beyond edge of pie plate. Roll out second half of dough to 11” circle. Cut dough into half inch wide strips using a pastry wheel or sharp knife. Place fruit mixture in pastry lined pie plate. Dot with 1 tablespoon butter. Carefully lay half of the cut strips on top of the filling spacing them at 1 inch intervals, in the same direction. Place other half of strips at right angles to strips already placed on pie. Trim pastry strips even with bottom crust. Fold bottom crust over strips. Seal and flute edges. Cover edge of pie with aluminum foil to prevent overbrowning. Bake 25 minutes. Remove foil and continue baking 20 to 25 minutes or until crust is golden brown. Cool slightly and serve with vanilla ice cream.