Classic American Apple Pie

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp fine salt
• 1 tbsp granulated sugar
• 3/4 cup cold unsalted butter, cut into 1/2-inch cubes
• 1/4 cup cold lard or vegetable shortening, cut into pieces
• 6 to 8 tbsp ice water
• 3 lbs Granny Smith apples (about 7 medium), peeled, cored, and sliced 1/4-inch thick
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 3 tbsp all-purpose flour
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground allspice
• 1/4 tsp fine salt
• 1 tbsp fresh lemon juice
• 2 tbsp unsalted butter, cut into small pieces
• 1 large egg, beaten
• 1 tbsp whole milk
• 1 tbsp coarse sugar, for sprinkling

Instructions

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. 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. 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. 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. 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. 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.
7. Roll the second disk of dough into a 12-inch circle. Pour the apple filling into the chilled bottom crust, mounding it slightly in the center. Dot the top of the filling with the 2 tablespoons of butter pieces.
8. Lay the second circle of dough over the filling. Trim the top crust to a 1-inch overhang, then fold the top edge under the bottom crust edge, pressing to seal. Crimp the edges decoratively by pinching with your fingers or pressing with a fork.
9. Whisk together the beaten egg and 1 tablespoon of milk to make an egg wash. Brush the entire top crust and crimped edges with the egg wash. Cut 5 to 6 slits in the top crust with a sharp knife to allow steam to escape. Sprinkle evenly with coarse sugar.