Directions

APPLES:
Toss prepped apples and sugars together in large bowl. Set aside for an hour to allow apples to break down.

CRUST:
Mix flours and salt together in bowl of food processor.
Add butter, along with the lard (or shortening) and cheese, to flour mixture. Pulse food processor (or cut into flour quickly by hand) just until fat and flours turn into a pebbly mixture.
Sprinkle about 6 tablespoons of ice water on pebbly mixture. Using your hands, gently combine until the dough starts to hold together. Add more water as needed.
Cut dough in half and form into disks, one a bit bigger than the other. Wrap both disks with wax paper (or saran wrap) and chill for about 30 minutes.

Roll out larger disk of dough on floured surface. Gently fit into pie dish, crimping the edges. Refrigerate for another 30 minutes. Pre-heat oven to 400F.

Poke dough in pie dish with fork to ventilate. Line with parchment or foil and add pie weights (or beans and/or rice). Bake for 10 minutes. Remove parchment and pie weights and bake for another 5-10 minutes until pie shell starts to look dry-ish on the bottom. Set aside to cool.

FILLING:
Melt the 4 tablespoons of butter in a saucepan over med-high heat. Swirl until the foam subsides and the butter turns a nut brown color. Watch closely - this can burn quickly. Use a coffee filter to filter out burned bits. Toss with apples.

Dissolve the tapioca flour and pinch of nutmeg in the 2 tablespoons of water and juices from apples, as needed. Fold into apple mixture.

ASSEMBLY:
Cool oven to 350F. Roll out second disk of dough on floured surface to fit the top of your pie.
Fill par-baked pie shell with apple mixture. Gently fit top over the filling, crimping the edges. With a sharp knife, cut hole in center and slits to vent.

Beat egg with one tablespoon of water. Brush egg wash on top of pie.

Bake at 350F for about 50-60 minutes, until filling is bubbly.