Classic American Apple Pie

Instructions

1. 1

   Make the pie dough: Combine 2 1/2 cups flour, 1 tsp salt, and 1 tbsp granulated sugar in a large bowl and whisk together. Add the cold butter cubes and lard, and using your fingertips or a pastry cutter, work the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

2. 2

   Drizzle 6 tablespoons of ice water over the flour mixture and toss with a fork until the dough just begins to clump together. Squeeze a small handful — if it holds together, the dough is ready. If it crumbles, add the remaining ice water one tablespoon at a time. Do not overwork the dough.

3. 3

   Divide the dough into two equal portions, flatten each into a 1-inch-thick disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

4. 4

   Make the filling: Place the sliced apples in a large bowl. Add 3/4 cup granulated sugar, 1/4 cup brown sugar, 3 tbsp flour, cinnamon, nutmeg, allspice, 1/4 tsp salt, and lemon juice. Toss thoroughly until every apple slice is evenly coated. Let the mixture sit for 15 minutes while you roll out the dough.

5. 5

   Preheat the oven to 425°F (220°C) and position a rack in the lower third of the oven. Place a rimmed baking sheet on the rack to catch any drips and to help the bottom crust cook through.

6. 6

   On a lightly floured surface, roll one disk of dough into a 12-inch circle about 1/8-inch thick. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides without stretching the dough. Trim any overhang to 1/2 inch beyond the rim. Refrigerate while you roll the second disk.