| 1 | To make pastry, cut butter and lard into flour with pastry blender until mixture resembles coarse crumbs. |
| 2 | Scatter water on mixture, mixing with fork until dough forms a ball. |
| 3 | Wrap in plastic wrap and chill about 30 minutes. |
| 4 | Divide into 2 balls. |
| 5 | Roll out one portion to fit a 9 inch pie pan, leaving 1 inch of pastry at edge. |
| 6 | Preheat oven to 425 °F. |
| 7 | Core, peel and thinly slice apples. |
| 8 | Toss with cinnamon, sugar and lemon juice in a bowl. |
| 9 | Sprinkle heaping teaspoon flour or bread crumbs evenly over pie shell. |
| 10 | Arrange apples slices on top, leaving as little space between slices as possible. |
| 11 | Pile slices high but do not mound in centre. |
| 12 | Roll out other half of dough to fit top of pie. |
| 13 | Brush edge of bottom crust with egg wash made by blending beaten egg yolk with milk. |
| 14 | Place top layer of dough on pie. |
| 15 | Tuck top layer under bottom layer of dough around edge of pie. |
| 16 | Crimp edges with fingers to form fluting. |
| 17 | Prick pie with fork in at least a dozen places to let steam escape. |
| 18 | Brush with eggwash. |
| 19 | Bake 15 minutes. |
| 20 | 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 |
