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1
Preheat the oven to 350 degrees F. In a mixing bowl, combine the flour, salt, and 2 Tbsp.
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2
sugar.
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3
Add in the lard and work it in with your hands till the mix resembles coarse crumbs.
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4
Add in the water, 1 Tbsp.
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5
at a time.
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6
Form the dough into a smooth ball.
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7
Wrap the dough in plastic wrap and chill for 30 min.
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8
In a large saute/fry pan, over medium heat, heat the butter.
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9
Stir in the brown sugar and cook for 1 minute.
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10
Add in 1/2 tsp.
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11
cinnamon and apples.
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12
Saute/fry for 3 min.
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13
Remove from the heat and turn into a deep dish 9-inch pie pan.
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14
Remove the dough from the refrigerator and place on a lightly floured surface.
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15
Roll out the dough into a circle about 12 inches in diameter and 1/8-inch thick.
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16
Gently fold the circle of dough in half and then in half again, so which you can lift if without tearing it, and till over the pie pan.
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17
Crimp the edges of the pastry.
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18
Brush the pastry with the egg wash.
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19
Using a sharp knife, make a 1-inch circle in the center of the pie.
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20
Place in the oven and cook for 15 min.
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21
In a mixing bowl, whisk the remaining 1/4 c. sugar, cream, yolk, and vanilla extract.
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22
Pour the custard through the hole in the pie.
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23
Place back in the oven and continue to cook for 30 min, or possibly till the custard is set.
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24
Remove from the oven and cold completely.
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25
Sprinkle the top of the pie with powdered sugar.
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26
Spoon onto serving plates, garnish with whipped cream and serve.
