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1
In a large bowl combine the flour with the lard, butter and salt.
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2
Mix lightly with your fingertips until the dough forms grape-sized pieces.
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3
You should be able to see chunks of fat.
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4
Stir in the iced water.
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5
Lightly knead, handling the dough as little as possible, until the dough forms a ball.
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6
Add a little more iced water if necessary.
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7
Transfer to a plastic bag and shape into a log.
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8
Seal the bag, pressing out any air, and chill for as little as 1 hour or as long as 3 days.
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9
The pie dough can be frozen for as long as a week.
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10
Butter and flour a 9-inch glass pie plate.
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11
On a lightly floured surface roll the dough to a 12-inch round about 1/8-inch thick.
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12
Line the pie plate, being sure to press the dough into the bottom and up the sides without stretching.
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13
Chill 30 minutes.
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14
Roughly chop the apples into small pieces, about the size of lima beans.
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15
(The apples should measure about 9 cups chopped.)
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16
Combine with the sugar, tapioca, cinnamon, salt and lemon juice in a large bowl.
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17
Set aside until the juices begin to run, about 10 - 15 minutes.
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18
Beat together the cream and egg to make a glaze and brush over the edges and bottom of the crust.
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19
Mound the apple filling in the pie shell.
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20
It will be quite full.
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21
Roll out the remaining dough to a large round about 1/8'' thick.
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22
Place over the filling a seal the edges together by gently pressing together.
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23
Trim any excess dough with scissors and flute the edges.
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24
Brush the top with the remaining egg glaze.
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25
Using a paring knife, cut out and remove a circle the size of a quarter from the center of the top crust.
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26
Cut 5 or 6 slits in a spoke pattern beginning 1/2-inch from the center hole and ending 1/2-inch from the outside edge.
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27
Chill for 30 minutes before baking.
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28
Preheat oven to 425 degrees.
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29
Place the pie plate on a cookie sheet and bake 10 - 15 minutes.
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30
or until the top is golden brown.
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31
Reduce the heat to 300 degrees and continue baking until the juice visible in the center becomes thick and bubbly, about 1 hour (if the edges are browning too quickly, cover with aluminum foil).
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32
Meanwhile prepare the caramel topping.
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33
Spoon the hot caramel over the top of the pie to coat and return to the oven.
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34
Bake 5 minutes longer, or until the caramel sets.
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35
Cool on a rack before serving.
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36
In a small saucepan combine brown sugar, butter and cream.
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37
Bring to a boil and cook for 2 minutes.
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38
Remove from the heat and stir in the pecan halves.
