1 cup flour
Pinch of salt
2 tablespoons sugar plus 1/4 cup
1/3 cup lard
2 tablespoons ice water
2 tablespoons butter
1 cup light brown sugar
1/2 teaspoon plus 1/8 teaspoon ground cinnamon
2 pounds Granny Smith apples, peeled, cored and sliced 1/4-inch thick
1 cup heavy cream
1 egg yolk
1/2 teaspoon pure vanilla extract
1 cup sweetened whipped cream
Preheat the oven to 350 degrees F.
Combine the flour, salt, and 2 tablespoons sugar in a mixing bowl.
Add the lard and work it in with your hands until the mixture resembles coarse crumbs.
Continuing to work the dough with your hands, add the water 1 tablespoon at a time.
Form the dough into a smooth ball, wrap the dough in plastic wrap, and refrigerate for 30 minutes.
Over medium heat, melt the butter in a large sauté pan. Stir in the brown sugar and cook for 1 minute.
Add 1/2 teaspoon cinnamon and apples, continuing to sauté for 3 more minutes.
Remove from the heat and turn the mixture into a deep dish 9-inch pie pan.
Remove the dough from the refrigerator and place on a lightly floured surface. Roll out the dough into a circle about 12 inches in diameter and 1/8-inch thick.
Gently fold the circle of dough in half and then in half again, so that you can lift if without tearing it, and place over the pie pan. Unfold the dough until it forms a circle again.
Crimp the edges of the pastry and brush the pastry with the egg wash.
Using a sharp knife, make a 1-inch circle in the center of the pie.
Place in the oven and cook for 15 minutes.
Whisk the remaining 1/4 cup sugar, cream, egg yolk, and vanilla extract in a mixing bowl.
Pour the custard through the hole in the pie. Place back in the oven and continue to cook for 30 minutes, or until the custard is set.
Remove from the oven and cool completely. Sprinkle the top of the pie with powdered sugar once the pie has cooled.
Spoon onto serving plates, garnish with whipped cream and serve.