It’s apple season

OLD-FASHIONED DOUBLE-CRUST APPLE PIE

Crust

¾ c. unsalted butter, chilled

½ c. lard or shortening

2½ c. all-purpose flour

½ c. cake flour

1 tsp. salt

1 tsp. sugar

½ c. chilled water

Stir flours, sugar and salt together in a large bowl. Add fats and use a pastry cutter to mix flours with fats. Work until mixture has the consistency of small peas. Be careful to not over-mix as it will make the crust tough. Drizzle chilled water over dry mixture, a tablespoon at a time, mixing just until firm enough to hold shape. Add more water if dough crumbles. Turn dough out and divide between bottom and top layer. Wrap each in plastic wrap, flatten and shape in two equally sized rounds. Store in sealed plastic bag in the refrigerator for a few hours or overnight.

Filling

4-6 large apples of choice

1 tsp. lemon juice

2-3 Tbs. all-purpose flour

½ c. sugar

½ Tbs. cinnamon

2 pinches of ground n...