1/4 c. almonds, blanched
3/4 c. butter
1/4 c. lard
1/2 tsp. salt
1 1/2 c. flour
4 lbs. tart apples
1 c. sugar
Juice & rind of 1 orange
2-3 tbsp. rum
Thick cream

CRUST: Place almonds in blender and blend until fine. Mix nuts together with 1/4 cup of the butter, lard, salt, flour and enough cold water to hold dough together. Form into ball, wrap in waxed paper and refrigerate while preparing apples. Peel and slice apples into a baking dish about 2" deep. Melt the remaining butter and combine with the sugar and orange juice rind. Pour mixture over apples. Roll out almond dough to cover top of apples. Use all the dough. Cut 2 or 3 holes in dough. Bake at 450 degrees for 10 minutes, then reduce heat to 325 degrees and cook until apples are tender when knife is inserted in pie. When done, take out of oven and pour rum into holes in crust. Tilt the pie back and forth. Serve warm with whipped cream.