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1
Make the crust: Cut the lard into 1/2-inch cubes; transfer to a plate and freeze at least 1 hour.
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2
Combine the flour, granulated sugar, salt and baking powder in a large bowl.
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3
Cut in the lard with 2 knives until the mixture looks like coarse meal with pea-size bits of lard (do not overmix).
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4
A little at a time, stir in 1/2 to 1 cup ice water until the dough holds together when squeezed; the amount of water will vary depending on the humidity.
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5
(You can also make the dough in a stand mixer with the paddle attachment.)
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6
Divide the dough between 2 sheets of plastic wrap; use the plastic to help form each half into a disk.
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7
Wrap tightly and refrigerate until firm, at least 1 hour or overnight.
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8
Make the filling: Combine the apples, flour, turbinado sugar, cinnamon, ginger, nutmeg, lemon juice, green chiles and pine nuts in a large bowl and toss.
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9
Let sit 20 minutes.
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10
Meanwhile, preheat the oven to 375 degrees F.
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11
Roll out 1 disk of dough into a 12-inch round on a lightly floured surface.
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12
Ease into a 9-inch deep-dish pie plate, then spoon the filling into the crust.
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13
Roll out the remaining disk of dough into a 12-inch round; lay the dough over the filling.
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14
Press the 2 crusts together around the edge, then fold the overhanging dough under itself and crimp with your fingers.
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15
Cut a few slits in the top crust or prick with a fork to let steam escape.
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16
Whisk the egg with 1/4 cup water and brush over the top crust.
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17
Sprinkle with turbinado sugar.
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18
Bake, rotating the pie every 20 minutes, until golden brown, 1 to 1 1/2 hours.
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19
Transfer to a rack and let cool completely.
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20
Serve with ice cream.
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21
Photograph by Devon Jarvis
