MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Marions Best Ever Apple Pie
 Categories: Pies, Desserts
      Yield: 8 Servings
 
           Pastry:
      3 oz Butter; cold
      3 oz Lard; cold
           Filling:
      1 ts Ground cinnimon
      2 tb Lemon juice
           Egg Sash:
      2 tb Milk
      2 c  All purpose flour
      5 tb Water; ice cold
      5 lg Tart apples (spy)
    1/2 c  Brown sugar
      1 ts Bread crumbs; heaping
      1    Egg yolk
 
  Pastry:

  Cut butter and lard into flour with pastry blender until mixture
  resembles coarse crumbs. Scatter water on mixture, mixing with fork
  until dough forms a ball. Wrap in plastic wrap and chill about
  30 minutes. Divide into 2 balls. Roll out one portion to fit a 9"
  pie pan, leaving 1" of pastry at edge.

  Pie:

  Preheat oven to 425°F. Core, peel, and thinly slice apples. Toss
  with cinnamon, sugar, and lemon juice in a bowl. Sprinkle a heaping
  1 ts flour or bread crumbs evenly over pie shell. Arrange apples
  slices on top, leaving as little space between slices as possible.
  Pile slices high but do not mound in centre.

  Roll out other half of dough to fit top of pie. Brush edge of
  bottom crust with egg wash made by blending beaten egg yolk with
  milk. Place top layer of dough on pie. Tuck top layer under bottom
  layer of dough around edge of pie. Crimp edges with fingers to form
  fluting. Prick pie with fork in at least a dozen places to let
  steam escape. Brush with egg wash.

  Bake 15 minutes. Reduce oven temperature to 400°F and bake
  15 minutes, then reduce to 325°F and bake 20 minutes more, or until
  crust is golden brown.
 
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