Note: Refrigerating the dough overnight is recommended.
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 1/2 tsp. salt
- 10 ounces unsalted butter, cold, cut into small chunks
- 3 ounces lard, cold, cut into small chunks
- 1/2 cup ice water
- 2 pounds apples, peeled, cored and cut into chunks
- 1 cup sugar
- 1/2 cup honey
- 1/3 cup cornstarch
- 1 tsp. vanilla extract
- 1/4 tsp. cinnamon
- Zest and juice of 1 lemon
- 1 egg
- 1 tsp. salt
- Sugar, for sprinkling
To make crust: In a food processor, pulse together the flour, sugar and salt. Add the butter and lard, then pulse briefly until the mixture forms small crumbs. Add 1/2 cup of ice water and pulse just until a dough forms. Divide the dough into 2 pieces and shape into discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour or overnight. (Use of pie weights recommended.)
When chilled, to prepare the pie shell, roll out one disc to a 14-inch circle on a floured surface using a rolling pin. Transfer the dough to a lightly greased, deep 9" pie pan, leaving a 1-inch overhang. Refrigerate the crust in the pan for at least 30 minutes or overnight.
When ready to bake the bottom crust, heat the oven to 375°. Line the cold crust with foil and fill with baking weights, rice or dry beans to hold it in place. Bake the pie shell for 30 minutes and remove from oven. Leave the oven on once the crust is done.
To make filling: While the crust is baking, toss together the apples, sugar, honey, cornstarch, vanilla, cinnamon, and lemon zest and juice in a large saucepan. Let sit for 20 minutes.
Bring the fruit mixture to a boil over medium heat. Cook, stirring occasionally to prevent sticking, until the fruit thickens. Let cool.
When the filling has cooled, pour it into the baked crust. Roll out the second disc of dough to about 12 inches.
To make pie: In a small bowl, beat the egg with the salt. Use a pastry brush to brush the egg on the edges of the cooked crust. Place the top crust over the filling. Using a fork or crimper, gently crimp the top crust, sealing the pie around the edges.
Slit the top of the crust with a paring knife in several places to create steam vents. Brush egg wash over the crust, then sprinkle with sugar. Bake for another 30 to 40 minutes, or until the filling is bubbling and the top crust is golden brown. Let cool for 1 to 2 hours before serving.