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Filling:

  • 7 cups apples
  • 2 tablespoons lemon juice
  • 1/4 cup boiled apple cider
  • 3/4 cup sugar
  • 2 tablespoons flour
  • 3 tablespoons cook-type Clear-Jel
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt

Crumb topping:

  • 1 cup flour
  • 2/3 cup packed brown sugar
  • 1/2 cup old-fashioned oats
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold

Pie crust:

  • 1 cup lard
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • Cold water

To make the pie crust, place flour, salt, and baking powder into a large bowl. Cut the lard into the flour mixture. Add cold water a little at a time until dough starts coming together. Divide into two balls and refrigerate until ready to use.

To make the pie filling, peel, core and slice apples. Place in a large bowl and toss with lemon juice to prevent browning. Mix together dry ingredients — sugar, cinnamon, nutmeg, allspice, salt, flour and Clear-Jel. Add to apples and toss to coat. Add boiled cider, or apple cider, and toss.

Roll out one ball of pie crust. Place in 9-inch pie pan. Pour prepared apple filling into unbaked crust.To make the crumb topping, add all dry ingredients; mix. Cut cold butter into mixture until small crumbs form. Place crumb topping on top of pie filling. Roll out the second ball of pie crust. Cut into 1/2-inch strips to weave a lattice top. Weave lattice on top of crumb topping. Cut decorative leaves out of the remainder of piecrust and place around edge to decorate. Brush with milk and sprinkle with coarse sanding sugar.

Bake at 350 F for 90 minutes. Cover top with foil if needed.