Sean's Apple Pie

Sean makes the best apple pie.   It was the highlight of a recent visit.  

One of the keys is sour apples.  Sean and I prefer apples that get mushy, but most people like firmer apples.   In any case, we used the ones from Joan and Harry's apple trees, which were many different varieties.  

Ingredients:
2 cups pastry flour
1 cup Tenderflake lard (cold)
1 tsp. salt
1 Tbsp. white vinegar
1 egg, beaten
10-12 apples, cored, and cut into chunks with peel
1 Tbsp. flour
1/2 cup brown sugar or to taste
1 tsp. cinnamon

Instructions:
Preheat oven to 425 degrees F.
Mix the shortening, salt, and flour, until the flour forms small pieces.   Don't work too much because your warm hands will heat up the shortening too much.   Or use two knives held together or a pastry cutter.
Mix 1 Tbsp vinegar with one beaten egg.   Hand beating the egg with a fork or whisk is okay.  
Add vinegar and egg mixture to the flour mixture and work just until the pastry forms a ball.  Don't overwork because the pastry will get too warm.
Roll out the dough into 4 circles with a cold bottle of wine.
Put pie crust into 2 glass pie plates.
Mix apple chunks with flour, cinnamon, and brown sugar.
Put the apples into the pie shell, cover with second pie crust.   Trim with a knife.
Beat an egg and brush over the pie crust.
Sprinkle with white sugar.
Bake at 425 for 15 minutes and 350 for one hour.