New Mexico Style Apple Pie

Ingredients:

Cake

• 4 tbsp. lard
• 2 cups all-purpose flour, plus extra for greasing
• 1 tbsp. granulated sugar
• 1 teaspoon of salt
• 1 teaspoon baking powder

Filling

• 6-7 apples (such as Granny Smith, Fuji, and/or Gala), peeled and thinly sliced ​​(about 6 cups)
• 0.5 cups premium flour
• 0.5 cup turbinado sugar + extra for sprinkling
• 2 tablespoons ground cinnamon
• 0.5 tsp ground ginger
• 0.5 tsp freshly grated nutmeg
• 1/4 cup freshly squeezed lemon juice (from about 2 lemons)
• 1/4 cup canned or frozen chopped hot green chili peppers (thawed)
• 1/4 cup pine nuts
• 1 large egg
• Vanilla ice cream, for serving

Preparation:

1. Cake:
   
   Cut the lard into 1/2-inch cubes, transfer to a plate, and freeze for at least 1 hour. In a large bowl, combine the flour, granulated sugar, salt, and baking powder. Using two knives, fold in the lard until the mixture resembles coarse meal with pea-sized pieces of fat (do not overmix). Gradually whisk in 1/2 to 1 cup of ice water until the dough comes together when pressed; the amount of water will vary depending on the humidity. You can also mix the dough in a stand mixer fitted with a paddle attachment. Divide the dough in half and place it on 2 pieces of plastic wrap; form each half into a disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or overnight.
2. Filling:
   
   In a large bowl, combine the apples, flour, turbinado sugar, cinnamon, ginger, nutmeg, lemon juice, green chili pepper, and pine nuts. Let sit for 20 minutes. Meanwhile, preheat the oven to 190°C.
3. On a lightly floured work surface, roll out 1 disk of dough into a 12-inch (30-cm) circle. Place the dough in a deep 9-inch (22-cm) pie dish, then spoon the filling onto the dough. Roll out the remaining disk of dough into a 12-inch (30-cm) circle; place the dough on top of the filling. Pinch the edges of the two dough sheets together, then fold the overhanging dough under itself and press with your fingers. Cut a few slits in the surface of the pie or prick with a fork to release steam. Beat the egg with 1/4 cup water and brush the dough. Sprinkle with turbinado sugar.
4. Bake the pie, rotating it every 20 minutes, until golden brown, 1 to 1.5 hours. Transfer to a wire rack and let cool completely. Serve the apple pie with ice cream.