Classic Double-Crust American Apple Pie

In a large bowl, whisk flour and salt. Add cold butter and lard. Using your fingertips, work the fats into the flour until the mixture looks like coarse crumbs with some larger, flat butter flakes — those flakes create the flaky layers. Do not overwork. Drizzle in ice water 1 tablespoon at a time, tossing with a fork. Stop adding water when the dough just holds together when pinched. Divide in two, flatten into discs, wrap, and refrigerate at least 2 hours or overnight.

Combine the sliced apples with sugar, cinnamon, cornstarch, and lemon juice. Toss to coat. Let stand 30 minutes at room temperature — the sugar will draw liquid out of the apples. Drain off the released juice into a small saucepan, reduce it to a thick syrup over medium heat, and pour it back over the apples. This pre-reducing step prevents the gap that forms between crust and filling when juices boil away during baking.

On a lightly floured surface, roll the first dough disc to a 30 cm circle, about 3–4 mm thick. Drape into a 23 cm pie dish, pressing into the corners without stretching. Pile the apple filling into the shell, mounding it higher than the rim — it will settle during baking. Roll the second disc and lay it over the top, or cut into strips for a lattice. Trim to 1.5 cm overhang, fold under, and crimp the edge. Cut steam vents if using a full top crust. Refrigerate the assembled pie for 30 minutes before baking.

Preheat oven to 220 C (425 F) with a sheet pan on the lower rack (this conducts heat to the bottom crust). Brush the top crust with egg wash and scatter a pinch of granulated sugar over it. Bake at 220 C for 20 minutes until the edges begin to set and color. Reduce heat to 190 C (375 F) and continue baking 35–45 minutes until the crust is deeply golden and the filling is visibly bubbling through the vents. Cool on a wire rack for at least 3 hours before slicing — the filling thickens as it cools.