Ingredients

• 4 tablespoons lard
• 2 cups all-purpose flour, plus more for dusting
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 6 to 7 apples (such as Granny Smith, Fuji and/or Gala), peeled and sliced (about 6 cups)
• 1/2 cup all-purpose flour
• 1/2 cup turbinado sugar, plus more for sprinkling
• 2 tablespoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon freshly grated nutmeg
• 1/4 cup fresh lemon juice (from about 2 lemons)
• 1/4 cup canned or frozen chopped hot green chiles (thawed if frozen)
• 1/4 cup pine nuts
• 1 large egg
• Vanilla ice cream, for serving

Instructions

1. Make the crust: Cut the lard into 1/2-inch cubes; transfer to a plate and freeze at least 1 hour. Combine the flour, granulated sugar, salt and baking powder in a large bowl. Cut in the lard with 2 knives until the mixture looks like coarse meal with pea-size bits of lard (do not overmix). A little at a time, stir in 1/2 to 1 cup ice water until the dough holds together when squeezed; the amount of water will vary depending on the humidity. (You can also make the dough in a stand mixer with the paddle attachment.) Divide the dough between 2 sheets of plastic wrap; use the plastic to help form each half into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight.
2. Make the filling: Combine the apples, flour, turbinado sugar, cinnamon, ginger, nutmeg, lemon juice, green chiles and pine nuts in a large bowl and toss. Let sit 20 minutes. Meanwhile, preheat the oven to 375 degrees F.
3. Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch deep-dish pie plate, then spoon the filling into the crust. Roll out the remaining disk of dough into a 12-inch round; lay the dough over the filling. Press the 2 crusts together around the edge, then fold the overhanging dough under itself and crimp with your fingers. Cut a few slits in the top crust or prick with a fork to let steam escape. Whisk the egg with 1/4 cup water and brush over the top crust. Sprinkle with turbinado sugar.
4. Bake, rotating the pie every 20 minutes, until golden brown, 1 to 1 1/2 hours. Transfer to a rack and let cool completely. Serve with ice cream.
5. Photograph by Devon Jarvis