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1
Toss apples and sugars together in large bowl. Set aside for an hour to allow apples to break down.
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2
Sift flours and salt together by hand or in bowl of food processor.
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3
Add butter, along with the lard and cheese, to flour mixture. Pulse food processor (or cut into flour quickly by hand) just until fat and flours turn into a pebbly mixture.
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4
Remove blade from processor and sprinkle about 6 tablespoons of ice water on pebbly mixture. Using your hands, gently combine until the dough starts to hold together. Add more water as needed.
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5
Cut dough in half and form into disks, one a bit bigger than the other. Wrap with wax paper and chill for about 30 minutes.
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6
Roll out larger disk of dough on floured surface. Gently fit into pie dish, crimping the edges. Refrigerate for another 30 minutes. Pre-heat oven to 400.
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7
Poke dough in pie dish with fork to ventilate. Line with parchment or foil and add pie weights (or beans and/or rice). Bake for 10 minutes. Remove parchment and pie weights and bake for another 5-10 minutes until pie shell starts to look dry-ish on the bottom. Cool.
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8
Meanwhile, onto the filling: Melt the 4 tablespoons of butter in a saucepan over med-high heat. Swirl until the foam subsides and the butter turns a nut brown color. Watch closely - this can burn quickly. Toss with apples.
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9
Dissolve the cornstarch in the 2 tablespoons of water and toss into apple mixture.
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10
Roll out second disk of dough on floured surface to fit the top of your pie.
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11
Fill par-baked pie shell with apple mixture. Gently fit top over the filling, crimping the edges. With a sharp knife, cut slits or poke with fork to vent.
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12
Beat egg with one tablespoon of water. Brush egg wash on top of pie.
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13
Bake at 350 for about 50-60 minutes, until filling is bubbly.
