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1
Make dough: In workbowl of a food processor fitted with metal blade combine flours and salt.
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2
Cut butter and lard into small pieces, add to workbowl and process 5 seconds.
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3
Add cheese and pulse on-off 2 times to mix.
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4
With motor running, pour in enough vinegar mixture in a slow steady stream for dough to form a ball; process 10 to 15 seconds.
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5
Turn dough out onto work surface.
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6
If dough appears too dry, work in 1 to 2 more teaspoons water.
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7
Specks of butter and cheese will be visible in dough.
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8
Shape dough into a disk, wrap in plastic wrap and chill at least 2 hours or overnight before using.
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9
Make filling: Preheat oven to 425 degrees F. As you slice apples, toss them gently with lemon juice.
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10
Whisk together sugar, flour, cinnamon and salt, add to apple slices and toss gently to coat evenly.
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11
Divide dough into 2 unequal pieces, making piece for top crust slightly larger.
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12
On a lightly-floured work surface roll smaller piece into an 11-inch round.
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13
Line pie plate with bottom crust and fill with apples.
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14
Using your hands shape them into a firmly-packed mound slightly higher in center than at sides; dot with butter.
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15
Trim edges of bottom crust to a 3-inch overhang.
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16
Roll out remaining dough to an 11-inch round and arrange over filling.
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17
Trim edges of top crust to a :-inch overhang, fold top crust under edge of bottom crust and flute edges decoratively, pressing together with your thumb and forefinger.
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18
Cut 3 1 3/4-inch slashes in center of top crust.
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19
Bake pie 20 minutes.
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20
Reduce oven temperature to 375 degrees F and continue to bake 30 to 40 minutes more, until pastry is golden brown and juices are bubbling.
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21
Ten minutes before end of baking, brush top with egg glaze and sprinkle with sugar.
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22
Cool on a wire rack before serving slightly warm or at room temperature.
