Gaby
Gently rub the butter and fat together with the flour and salt using just the tips of your fingers. Add cold water and knead the mixture into a firm dough. Place it in a cool spot to rest.
For the filling, peel the apples and slice them, then drizzle with lemon juice. Grease a deep baking dish with butter and layer half of the apples in it, sprinkling them with sugar, cloves, and lemon zest. Then, add the remaining apples on top.
Roll out the dough, creating a rim around the edge of the dish. Use the rest of the dough to form a lid that covers the pie, pressing it down against the rim of the dish. Decorate with small pieces of dough cut into leaf shapes.
Bake at 400°F (200°C) for 15-20 minutes, then reduce the heat to 350°F (180°C) and continue baking for another 20-25 minutes until the pie is golden brown. Once done, sprinkle the pie with sugar.
Serve with thick cream on the side.
For the dough: 150g of flour (about 1.1 cups), 30g of butter (about 2 tablespoons), 20g of lard (about 1.5 tablespoons), salt, and 20g of water (about 1.4 tablespoons).
For the filling: 800g of apples (about 1.8 lbs), 1 tablespoon of lemon juice, 100g of sugar (about 1/2 cup), 3 cloves, and 1/2 teaspoon of lemon zest.
