FLAKY PASTRY for 2-crust pie:
2 c. sifted all-purpose flour
1 tsp. salt
2/3 c. lard
4-5 tbsp. ice water

FILLING:

1 1/2 c. sugar
2 tsp. cinnamon
4 tbsp. flour
Dash of salt
1 tsp. nutmeg
1 tsp. lemon juice
4 tbsp. butter
6 c. thinly sliced, pared, tart cooking apples (2 lbs.)

Sift flour with salt into a medium bowl. With pastry blender or 2 knives, cut in lard using a short cutting motion until mixture resembles coarse cornmeal. Quickly sprinkle with ice water, 1 tablespoon at a time, over the pastry mixture, tossing lightly with fork after each addition and pushing dampened portion to side of bowl; sprinkle only dry portion remaining. (Pastry should be just moist enough to hold together, not sticky.) Shape pastry into a ball; wrap in waxed paper, and refrigerate until ready to use. Divide in half; flatten half with palm of hand.

On lightly floured surface, roll out half of pastry into an 11-inch circle. Use to line 9-inch pie plate; crust should hang over edge of pie plate, do not trim. Refrigerate with rest of pastry until ready to use. Preheat oven to 425 degrees.

In small bowl, combine sugar, cinnamon, nutmeg, flour, and salt, mixing well. Add to apples in large bowl, tossing lightly to combine. Turn into pastry-lined pie plate, mounding high in the center; dot with butter and sprinkle with lemon juice. Cover with top crust, crimp two crusts together and trim. Put 2 or 3 slits in top crust to allow steam to escape. Bake for 20 minutes until crust is brown; then lower oven to 325 degrees and continue to bake for an additional 30 minutes.