In this specialty from England, the apples come under the hood.
Rub butter, flour, salt and lard into crumbs. Knead with 2 tbsp. ice-cold water until smooth, chill 30 min. Water Roman pot# (without lid).
Soak raisins in rum. Grate lemon peel, squeeze juice from 1/2 lemon. Peel apples, cut into wedges. Stir jam with remaining ingredients, mix with apples, raisins, lemon zest and juice and fill into Roman pot#.
Form a long roll from a quarter of the dough, press it inside along the edge of the pot. Roll out the rest of the dough to the size of the mold, press smooth as a lid on the ring of dough, notch 2 small holes. Bake at 180 degrees (convection oven 160 degrees) for 1 hour. Serve with vanilla sauce.