I feel like posting this recipe is giving away a family secret and I feel guilty about it.

• Crust:
• 2 1/2 cups flour
• 100g cold butter, cut into pieces
• 100g cold or frozen lard -(real lard, from a butcher)
• 1/2 tsp salt
• 1/3 cup ice water

• Apple pie filling:
• 6+ cups peeled and diced apples, (Jonathan is best)
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 rounded TBS flour
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• Juice of 1/2 lemon
• 2 TBS butter
• Cinnamon sugar for top

Pulse flour, salt, butter, and lard in food processor until butter and lard are the size of peas. Transfer mixture to a medium bowl. Add ice water and stir with a fork until incorporated.
Divide dough in half. One half at a time, roll out between sheets of wax paper. Fold the outsides of the dough in, to incorporate the dry edges and to help make a circle. Flip over and peel wax off several times during the rolling. Refrigerate until ready to use, stored in between the wax paper.

Line a 9-inch pie plate with one half of the dough. Reserve second half for the lid.

Preheat oven to 475 degrees.

Mix all filling ingredients except butter together. Pour into pie shell. Cut butter into small chunks and dot all over top.

Place second pie crust on top. Seal and flute edges. Make your signature pie cuts on top, prick with fork all over, and sprinkle with cinnamon sugar.

Bake for 10 minutes at 475 degrees. Reduce oven to 350 degrees and bake for an additional 45-55 minutes, or until you see bubbles popping in the MIDDLE of the pie, through the slits. It may take longer.