Apple Custard Pie

Preheat oven

Preheat the oven to 350°F/180°C/Gas Mark 4.

Mix dry ingredients

In a large bowl, combine the flour, 2 tablespoons sugar, and salt.

Work in lard

Add the lard and work it in with your hands until the mixture looks like coarse crumbs.

Add water

Pour in the water, one tablespoon at a time, and form the dough into a smooth ball.

Chill dough

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Melt butter

In a sauté pan over medium-low heat, melt the butter.

Add brown sugar

Add the brown sugar and cook for one minute.

Cook apples

Add the apples and 1/2 teaspoon cinnamon. Cook for 3 minutes.

Transfer to pie pan

Remove from heat and transfer the apple mixture to a deep 9-inch pie pan.

Roll out dough

Remove the dough from the fridge and roll it on a lightly floured surface into a circle about 12 inches in diameter and 1/8-inch thick.

Cover pie

Gently fold the dough circle in half and then in half again to lift it without tearing. Place over the pie dish and crimp the pastry edges.

Prepare for custard

Brush the crust with egg wash. Use a sharp knife to cut a 1-inch circle in the center of the pie.

Initial bake

Bake for 15 minutes.

Make custard

In a mixing bowl, beat together the heavy cream, remaining 1/4 cup sugar, egg yolk, 1/4 teaspoon cinnamon, and vanilla extract.

Add custard

Pour the custard mixture through the hole in the center of the pie.

Finish baking

Return to the oven and bake for an additional 30 minutes, or until the custard is set.

Cool

Remove from oven and cool completely.

Serve

Before serving, sprinkle the top with powdered sugar. Slice and serve with whipped cream, if desired.