Classic Apple Pie with a Butter-and-Lard Crust

This traditional apple pie features a buttery homemade crust and a warmly spiced apple filling.
Layers of tender apples are baked with sugar, cloves, and lemon zest until fragrant and golden.
Served with thick cream, this comforting dessert is perfect for fall gatherings, holidays,
or cozy family dinners.

Prep Time: 30 minutes

Cook Time: 40–45 minutes

Total Time: 1 hour 15 minutes

Servings: 6–8

Ingredients

For the Dough

• 1 1/4 cups all-purpose flour
• 2 tbsp cold butter
• 1 1/2 tbsp lard
• 1/4 tsp salt
• 1 1/2 tbsp ice-cold water

For the Filling

• 1.8 lb apples, peeled and sliced
• 1 tbsp lemon juice
• 1/2 cup sugar, plus extra for topping
• 3 whole cloves, crushed
• 1/2 tsp lemon zest
• Thick cream for serving

Instructions

1. In a mixing bowl, combine the flour and salt.
   Rub the cold butter and lard into the flour using your fingertips
   until the mixture resembles coarse crumbs.
2. Add the ice-cold water and gently knead the dough
   until it forms a firm ball.
   Wrap the dough and refrigerate for 20–30 minutes.
3. Preheat the oven to 400°F.
4. Peel, core, and slice the apples.
   Toss them with lemon juice to prevent browning.
5. Grease a deep pie dish or baking dish with butter.
6. Arrange half of the apples in the dish.
   Sprinkle with some of the sugar, crushed cloves, and lemon zest.
7. Add the remaining apples on top and finish with the remaining sugar mixture.
8. Roll out part of the dough and line the baking dish,
   leaving a slight overhang around the edges.
9. Roll out the remaining dough and place it over the apples as a top crust.
   Press the edges together to seal.
10. Decorate the top with small leaf-shaped dough cutouts if desired.
    Cut a few small slits in the center to allow steam to escape.
11. Bake at 400°F for 15–20 minutes.
12. Reduce the oven temperature to 350°F
    and continue baking for another 20–25 minutes,
    until the crust is golden brown and crisp.
13. Remove from the oven and lightly sprinkle the top with sugar while warm.
14. Let the pie cool slightly before serving with thick cream.

Cooking Tips

• Tart apples like Granny Smith or Honeycrisp work especially well.
• Keep the butter and lard cold for a flakier crust.
• Add a pinch of cinnamon or nutmeg for extra warmth.
• If the crust browns too quickly, loosely cover it with foil.

Storage

Store leftover pie covered at room temperature for up to 2 days
or refrigerate for up to 4 days.
Reheat slices in the oven for the best texture.