Apple Pie, what can I say? Always a perennial family favourite. My Grandmother always used lard for her pie crust, but you can substitute vegetable shortening to get the same texture. I like to take the little bits of dough trimmings, re-roll it, cut it into leaf shapes, and decorate the top for a really nice presentation.

Preheat oven to 375 F

Pie pastry

2 cups flour
1 tbsp sugar
1 tsp salt
2/3 cup lard
1 egg, beaten,
1/3 cup cold water

Place flour, sugar, and salt into a mixing bowl
Cut lard into 1 inch pieces and add to flour mixture.
Using your fingers, work lard into flour until a mealy texture is achieved
Beat egg, add half to the cold water, and add to flour mixture. (reserve remaining egg for glazing)
Mix and knead lightly, just until dough comes together.
Divide into two pieces, cover and rest for 20 minutes

Filling

8 medium apples, peeled, cored, and sliced 1/4 inch thick
1/2 cup sugar
1/4 cup flour
1 tsp cinnamon
pinch cloves
pinch nutmeg

Roll out one half of the pastry and line a 9 inch deep dish pie plate.
Combine filling ingredients and place into bottom crust
Roll out remaining dough into a circle large enough to cover the filling and overlap by an inch
Brush edge of bottom crust with beaten egg, top with top crust, and trim edges to 1/2 inch
Crimp edges together decoratively, and brush top with remaining egg.
Score top a couple of times to allow steam to escape while cooking
Bake for 45 minutes, until crust is golden and apples are tender.
Allow to cool for a half hour at least before cutting.