Pastry:

2 cups all-purpose flour
3 oz. each cold butter and cold lard
5 tablespoons ice cold water
5 large tart apples (spy)
1 teaspoon ground cinnamon
1/2 cup brown sugar
2 tablespoons lemon juice
1 heaping teaspoon bread crumbs

Eggwash:

1 egg yolk
2 tablespoons milk

To make pastry, cut butter and lard into flour with pastry blender until mixture resembles coarse crumbs. Scatter water on mixture, mixing with fork until dough forms a ball. Wrap in plastic wrap and chill about 30 minutes.

Divide into 2 balls. Roll out one portion to fit a 9-inch pie pan, leaving 1-inch of pastry at edge.

Preheat oven to 425°F. Core, peel and thinly slice apples. Toss with cinnamon, sugar and lemon juice in a bowl.

Sprinkle heaping teaspoon flour or bread crumbs evenly over pie shell.

Arrange apples slices on top, leaving as little space between slices as possible. Pile slices high but do not mound in center. Roll out other half of dough to fit top of pie. Brush edge of bottom crust with egg wash made by blending beaten egg yolk with milk. Place top layer of dough on pie.

Tuck top layer under bottom layer of dough around edge of pie. Crimp edges with fingers to form fluting. Prick pie with fork in at least a dozen places to let steam escape. Brush with eggwash.

Bake 15 minutes. Reduce oven temperature to 400°F and bake 15 minutes, then reduce to 325°F and bake 20 minutes more, or until crust is golden brown.

Serving Size: 8