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1
To make pastry, cut butter and lard into flour with pastry blender until mixture resembles coarse crumbs.
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2
Scatter water on mixture, mixing with fork until dough forms a ball.
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3
Wrap in plastic wrap and chill about 30 minutes.
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4
Divide into 2 balls.
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5
Roll out one portion to fit a 9 inch pie pan, leaving 1 inch of pastry at edge.
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6
Preheat oven to 425 degrees F.
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7
Core, peel and thinly slice apples.
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8
Toss with cinnamon, sugar and lemon juice in a bowl.
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9
Sprinkle bread crumbs evenly over pie shell.
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10
Arrange apples slices on top, leaving as little space between slices as possible.
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11
Pile slices high but do not mound in centre.
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12
Roll out other half of dough to fit top of pie.
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13
Brush edge of bottom crust with egg wash made by blending beaten egg yolk with milk.
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14
Place top layer of dough on pie.
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15
Tuck top layer under bottom layer of dough around edge of pie.
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16
Crimp edges with fingers to form fluting.
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17
Prick pie with fork in at least a dozen places to let steam escape.
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18
Brush with eggwash.
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19
Bake 15 minutes.
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20
Reduce oven temperature to 400 degrees F and bake 15 minutes, then reduce to 325 degrees F and bake 20 minutes more, or until crust is golden brown.
