Cinnamon Red Hot Apple Pie with a Buttery-Lard Crust

A recent conversation with my eldest that took place in our closest mercado during lunchtime, while eating tortas:

Me: I think I’m going to buy some lard before we go.
Him: Gross. Isn’t that pig fat?
Me: Yes. I’m going to make a pie.
Him: Eww! Double gross! That sounds disgusting.
Me: Yup. That’s what your Cherokee great-great-grandma used. She saved butter for special occasions. Have you ever tried to churn butter? It makes your arms hurt.
Him: Whatever. (Finishes his second torta) Do you care if I eat the rest of the chicharrones?
Me: Do you even know what they are?
Him: Not exactly.
Me: You can have the rest.

This is a special occasion.

For the dough (adapted from James Beard Cookbook, 1970):

Sift together the flour and the salt. Cut butter and lard into the flour mixture with a pastry cutter (or two butter knives) until a coarse meal is formed. Sprinkle over 4 tablespoons ice water, mixing and fluffing with a fork. Use more water if the mixture seems dry. Remember, the less you use, the better. Form into a ball, divide in two equal pieces. Wrap each piece in plastic wrap, forming into disc. Refrigerate for at least 1/2 hour.

For the filling (adapted from BH&G Cookbook, 1953):

Preheat oven to 350ºF. Peel, core, and slice apples. Set aside. In a large saucepan, combine Red Hots, water, and sugar. Heat over medium heat, stirring until candy dissolves completely. Add sliced apples to the pan and simmer over medium-low heat for about 10 minutes. You are looking for the apples to begin to go a little soft and take on a nice, rosy hue. Strain apples, reserving juice. When the liquid cools down a little, whisk the flour and lemon juice into 1/2 cup of the reserved liquid. Set aside.

To assemble:

Roll out bottom crust on a floured surface and place into a clear glass pie plate. Fill with strained apples and pour the slurry over the apples. Dot with butter. Roll out the top crust and fit over the apples. Trim the edges. Roll the top crust under the bottom crust and flute or crimp. Cut vents. Brush with cream. Sprinkle with sanding sugar.

Bake at 350ºF for about 45 minutes to 1 hour. Fifteen minutes into the cooking time, cover the edges with foil or a pie shield. You might need to cover crust completely with foil for the last 15 minutes if your oven is small and browns the top of the pie too quickly. Take out to cool on a rack when the bottom crust is golden-brown.

Serve warm with vanilla ice cream and chopped chicharrones (just kidding).

If you like tall apple pie, increase the number of apples by about three and double your slurry/lemon mixture. Just keep an eye on the top crust so that it doesn’t burn.