Submitted by: Fancheon from Albion, IN
Combine flour, sugar and salt. Cut in lard to form coarse crumbs. In measuring cup, whisk together water, egg, and vinegar. Sprinkle over dry mixture and mix with fork to combine. Form into 2 balls.
Cook together tomatoes, sugar, vinegar, salt, and flour, stirring constantly, until thickened. Add apples, raisins, butter, and spices and bring to a boil. Remove from heat.
Roll out one crust ball and line 9-inch pie plate; trim and moisten edges. Scrape filling into crust.
Roll out other crust and cut designs to vent top. Layover filling; seal edges and flute rim. Brush top of crust with sugar-water and sprinkle with sugar.
Place pie near bottom of oven and bake at 400 degrees for 15 minutes. Cover edges with pie crust shields and turn oven to 350. Bake an additional 25-30 minutes or until filling bubbles and crust is done on bottom. Remove to cooling rack.
This pie filling can be canned, using boiling water bath for 20 minutes.