Categories: Pies, Desserts 
      Yield: 8 servings 
  
      1 x  -----------pastry-----------        2 c  All purpose flour 
      3 oz Ea cold butter and cold lard        5 tb Ice cold water 
      1 x  ----------filling-----------        5 ea Large tart apples (spy) 
      1 ts Ground cinnimon                   1/2 c  Brown sugar 
      2 tb Lemon juice                         1 ts Heaping of bread crumbs 
      1 x  ----------egg wash----------        1 ea Egg yolk 
      2 tb 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 degrees 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 centre. 
  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 degrees F and bake 15 minutes, then 
  reduce to 325 degrees F and bake 20 minutes more, or until crust is golden 
  brown.