CRUST:

2 c. flour
2/3 c. lard
1/4 c. cold water
1 tsp. salt

Mix flour with lard with fork until the mixture is the size of giant peas. Sprinkle with water, 1 tablespoon at a time. Mix lightly with fork until it makes a ball. Roll out into 2 shells. Line bottom of pie plate with 1 crust.

FILLING:

3/4-1 c. sugar, depending on sweetness of apple
3/4 tsp. cinnamon
1/2 tsp. nutmeg
6-7 c. apples

Place all ingredients in bowl. Mix through, with hands, to make sure apples are well coated. Place in pie plate (on top of bottom crust). Stick little pats of butter among apples. Place on top crust, tucking under bottom crust. Prick top, or cut out design. Bake at 425 degrees for 50-60 minutes. Put aluminum foil around edges of pie for first 35-45 minutes.