Using a food processor add the flour, sugar, and salt and pulse a few times. Add the butter and lard and continue to pulse until the dough is in pea-sized shapes. Don't over-mix, maybe 8-12 times. Now with the machine running pour the water down the tube and continue to pulse until it forms a ball adding in more water if necessary up to the 8 Tbsp. mark. Remove the dough and place it on a floured surface and roll it into a ball. Wrap with plastic wrap and refrigerate for 30 min.

Meanwhile, prepare the filling. Toss the apples with brown sugar, salt, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla. Set aside. Preheat oven to 450F.

Roll out 1/2 the dough on a floured surface to fit a 10" pie plate. Place into pie plate and trim if needed. Fill with the apples. Roll out the second half of the dough and place it on top of the apples. Make a crimped or fluted edge by first folding the top pie crust under the bottom pie crust.

Next, cut slits for steam to escape. Lastly, brush the pie with the egg wash and sprinkle with cinnamon and sugar.

Bake for 10 min. at 450F and then turn down to 350F. and continue to bake for 35-45 min. Let cool before serving.

Tip: When rolling out dough continue to move it so that it doesn't stick to the counter. To place it on the pie plate first fold it in half and gently carry it over having your fingers spread apart.