|All purpose flour||750 Milliliter (3 Cup)|
|Baking powder||10 Milliliter (2 Teaspoon)|
|Salt||5 Milliliter (1 Teaspoon)|
|Lard||125 Milliliter (1/2 Cup)|
|Ice water||125 Milliliter (1/2 Cup)|
|Packed brown sugar||75 Milliliter (1/3 Cup)|
|Ground cloves||1 Pinch|
|Butter||15 Milliliter (1 Tablespoon)|
|Raisins||60 Milliliter (1/4 Cup)|
|Apples||6 Large (About 2 Lb or 1 Kg Total)|
|Milk||15 Milliliter (1 Tablespoon)|
|Granulated sugar||15 Milliliter (1 Tablespoon)|
In large bowl, combine flour, baking powder and salt; cut in butter and lard until crumbly.
Stirring briskly with fork, gradually add just enough water, 1 tbsp (15 mL) at a time, to make dough hold together.
Knead gently several times.
Divide dough into 6 parts; press into discs.
Wrap and refrigerate for 30 minutes.
Filling: In small bowl, combine brown sugar with ground cloves; blend in butter until crumbly.
Mix in raisins; set aside.
Peel and core apples.
On lightly floured surface, roll out each portion of dough into 6-inch (15 cm) circle.
Place 1 apple in center of each; sprinkle with sugar mixture.
Wrap pastry around each apple, pressing dough over top to enclose.
Place on baking sheet.
Beat egg yolk with milk; brush over pastry.
With tip of knife, score pastry decoratively around top; sprinkle with granulated sugar.
Press 1 whole clove into top of each apple.
Bake in 400°F (200°C) oven for 20 to 25 minutes or until pastry is golden brown and apples are tender when tested with skewer.
Let stand for about 5 minutes.