Ingredients

Pie Crust

8 oz (225g) plain Flour

4 oz(110g) Margarine

2 oz (55g) Lard

pinch of Salt

2 tablespoons cold and 3 tablespoons hot Water

or

1 pkg Store-bought pie crust

Pie Filling

1 lb (500g) cooking Apples, sliced

2 tbsp lemon juice

1 oz salted butter

2 1/2 c sugar, and additional for sprinkling

1/4 c flour

2 1/2 tbsp cornstarch

cinnamon

nutmeg

Pie Topping

1 oz (28g) Milk

cinnamon

sugar

Pie Crust

Rub all flour, margarine, lard, and salt ingredients together until fine breadcrumbs
Add 2 tablespoons water to make a soft but firm dough
Roll pastry on floured surface to the size you want your pie, make two crusts
Place one crust in pie pan

Everything Else

Do not precook apples, as this will deprive the pie of a substantial amount of flavor.

Peel and slice apples into 1/8th-1/4th inch thick segments
Add lemon juice to apple segments
Mix apples by hand into 1/2 cup sugar and a few dashes of cinnamon.
Transfer segments less aquired juices to pie pan. (This helps prevent the pie from boiling over in the oven)
Mix rest of sugar, cinnamon, nutmeg, flour, and cornstarch in a separate bowl
Pour over apples in pie pan
Dot with butter
Cover with the other crust of the pie
Firm down edges with fork or finger
Cut heart or diamond-shaped vents into top crust
Brush the pastry top with milk and sprinkle additional sugar and cinnamon over the top
Bake at 350°F (177°C) until golden brown (about 60 minutes)
Serve warm with ice cream or custard

Notes and tips

Use a variety of apples to get a wider pallate of flavors and textures
Use 2-3 Granny Smith apples, in combination with the other apples.
Replace the lard with shortening for a vegatarian dessert