- 2 pounds Granny Smith apples, peeled and cut into 1/4-inch slices
- 2 pounds golden delicious apples, peeled and cut into 1/4-inch slices
- 1 cup sugar, plus more for sprinkling
- 2 tablespoons flour
- 1 teaspoon ground cinnamon
- 2 cups flour, plus more for dusting
- 1/2 teaspoon salt
- 2/3 cup lard, cut into 1/2-inch cubes
- 4 tablespoons ice water
- 1 tablespoon butter, cubed
- Ground cinnamon, for sprinkling
- Sugar, for sprinkling
Special equipment: a 9-inch pie dish
For the filling: In a large bowl, toss the Granny Smith apples, golden delicious apples, sugar, flour and cinnamon together, then set aside.
For the crust: Preheat the oven to 400 degrees F. In a large bowl, mix the flour and salt together. Cut the lard into the flour with a pastry cutter until it forms pea-size crumbles. Add the water and mix with your hands until a dough forms and pulls away from the side of the bowl. Pour the dough out onto a floured board and knead into a ball. Cut two-thirds of the ball for the bottom crust and the reserve one-third for the top crust.
Roll the bottom crust into a 12-inch round and place it into a 9-inch pie dish. Pour in the filling, mounding it slightly. Dot the filling with the butter.
Roll the remaining dough into a 12-inch round. Cut three slits in the center of the dough, and then wet the edges of the bottom crust before you lay the top on. Lay the dough over the filling and press the crusts together around the edges. Remove the excess overhanging dough and crimp the edges with your fingers. Brush water over the top crust and sprinkle with cinnamon and sugar. Cover the edges with foil so they do not brown too quickly. Bake the pie for 15 minutes. Reduce the oven temperature to 350 degrees F and bake for another 30 minutes.
Remove the foil and transfer the pie to a cooling rack to set, about 2 hours.
Slice and serve.