Preheat oven to 425°F. Divide pie pastry in half. Roll one half on lightly floured surface to form 13-inch circle. Fit into 9-inch pie plate; trim edges. Reroll scraps and cut into decorative shapes, such as holly leaves and berries, for garnish; set aside.

Combine sugar, flour and salt in large bowl. Stir in apples, cranberries, raisins, pecans and lemon peel; toss well. Spoon fruit mixture into unbaked pie crust. Dot with butter. Roll remaining half of pie pastry on lightly floured surface to form 11-inch circle. Place over filling. Trim and seal edges; flute. Cut 3 slits in center of top crust. Moisten pastry cutouts and use to decorate top crust as desired. Lightly brush top crust with egg.

Bake 35 to 40 minutes or until apples are tender when pierced with fork and pastry is golden brown. Cool in pan on wire rack. Serve warm or cool completely.

Combine flour and salt in medium bowl. Cut in butter and lard with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle water, 1 tablespoon at a time, over flour mixture, mixing until flour is moistened. Shape dough into a ball. Roll, fill and bake as recipe directs.