-pastry-
2 c  All purpose flour
3 oz Ea cold butter and cold lard
5 tb Ice cold water
filling------
5    Large tart apples (spy)
1 ts Ground cinnimon
1/2 c  Brown sugar
2 tb Lemon juice
1 ts Heaping of bread crumbs
----------egg wash----------
1    Egg yolk
2 tb Milk

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