Cut the lard and butter into the flour with a pastry blender.

Add the salt and the baking powder with a fork.

Add the liquid into the flour and stir with a fork until mostly combined.

Turn onto a floured counter and bring together with several kneads into a large disc.

Wrap with plastic wrap and chill for several hours.

Divide the dough in half and roll out the first piece of pastry on a well floured surface into a large rectangle measuring about 2 feet long and a foot and a half wide. It should be quite thin. Make sure you keep the dough from sticking underneath by adding a bit more flour and to the top as well. (a pastry mat is a wonderful tool for rolling our pastry). Try to use flour sparingly as it helps later when you fold the pastry over to make a better seal if it is not dusted with flour.

Cut the large pastry into four rectangles and then work on one at a time...rolling a bit thinner if you notice it is a bit thick on one side.

I typically peel and slice one apple at a time which is enough for one long strip. They brown so quickly that I try to work quickly. Once baked they look wonderful so don't worry too much about the browning.

Sprinkle a bit (maybe a half teaspoon to teaspoon per row) of tapioca down the center and then the diced apples and then sprinkle sugar on top of the row. I usually use about ¼ cup sugar per row and a teaspoon of tapicoa.

Bring the long sides together, overlapping as best you can. Bring the ends up and overlap on top. Pat the dough lightly. It will stay together fine unless you have flour dusted on the edges. Even if they come apart slightly they will be delicious.

Bake in a 375 F oven until golden brown and the juices clear.