2) Quarter, core and peel the apples. Cut each quarter into 3 wedges. Measure the apples into a large bowl. They will make roughly 8 cups.

3) In a small bowl, stir together with a wire whisk the sugars, cornstarch, cinnamon and nutmeg.

4) Add the lemon juice and the sugar mixture to the apple slices and mix until they are evenly coated.

5) Line the pie plate with the bottom crust and mound the apple filling into it. Using both hands, press and shape the apples to form a tightly packed, high mound. Trim the bottom crust to a 1/2 inch overhang. Dot the filling with butter. Arrange the top crust over the apples, patting the crust gently with your hands so it conforms to the shape of the filling. Leave a 1 inch edge. Fold the top crust under the edge of the bottom crust and flute the edges decoratively, pressing together with your thumb and forefinger.

6) Reroll the pastry scraps to make 3 large diamond-shaped leaves, each about 2 1/2 inches long. Cut them out freehand or use a diamond shaped cookie cutter. Use the back of a paring knife to make indentations simulating leaf veins. Brush the backs of the leaves lightly with egg gaze, then apply the leaves to the very top of the pastry, bending or twisting them slightly to give them a natural look. With a sharp pairing knife, make 5 or 6 steam vents, each 3/4 inch long, around the center of the top crust.

7) Bake the pie for 20 minutes. Reduce the oven temperature to 375 degrees F. and continue to bake the pie for 40 minutes. Ten minutes before the end of the baking time, brush the top with egg glaze and sprinkle with sugar. The pie is done when the pastry is olden brown and the juices are bubbling.

8) Let the pie cool on a wire rack before serving it slightly warm with vanilla ice cream.

2) Combine the beaten egg and cold water. While stirring lightly with a fork, add the egg and water to the flour/fat mixture in a fast, steady stream. Continue stirring, occasionally cleaning off the dough that collects on the tines of the fork, until the flour is almost completely mixed in, but the dough does not form a ball.

3) Empty the dough onto a flat work surface. Work in the remaining flour by using the heel of your hand to press and push the dough just until it holds together. This is not kneading.

4) Shape the dough into a 6 inch disk. There should be many small pieces of butter and lard visible. Wrap the dough tightly in plastic wrap or wax paper and refrigerate it for at least two hours or overnight.

2) Add the frozen pieces of butter and lard and process for 8 seconds, until the fat is the size of large peas. (If using vegetable shortening, see the variation below.)

3) In a liquid measuring cup, combine the beaten egg and cold water. Turn on the machine and immediately add the egg and water, taking about 5 seconds to pour it in. Process and additional 5 seconds. Scrape down the sides and bottom of the blow to help incorporate the flour more evenly., Process another 5 seconds. (Not all the flour will be incorporated.)

4) Empty the dough onto a flat work surface. Work in the remaining flour by using the heel of your hand to press and push the dough until it holds together. This is not kneading. Shape the dough into a 6 inch disk. There should be many tiny flecks of butter and lard visible. Wrap the dough tightly in plastic wrap or wax paper and refrigerate for at least 2 hours or overnight.

Variation: If Using Vegetable Shortening
For both the hand and the food processor methods, if using vegetable shortening instead of lard, cut in or process the butter alone until it is the size of large peas. Then add the vegetable shortening and either cut it in by hand or pulse several times to cut it into the flour. Proceed with the recipe as directed.