Cinnamon-Sugar Apple Pie

• 2-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1-1/4 cups cold lard
• 6 to 8 tablespoons cold 2% milk
• 2-1/2 cups sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 9 cups thinly sliced peeled tart apples (about 9 medium)
• 1 tablespoon bourbon, optional
• 2 tablespoons all-purpose flour
• Dash salt
• 3 tablespoons cold butter, cubed
• 1 tablespoon 2% milk
• 2 teaspoons coarse sugar

1. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
2. For filling, in a large bowl, mix sugar, cinnamon and ginger. Add apples and toss to coat. Cover; let stand 1 hour to allow apples to release juices, stirring occasionally.
3. Drain apples, reserving syrup. Place syrup and, if desired, bourbon in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until mixture thickens slightly and turns a medium amber color. Remove from heat; cool completely.
4. Preheat oven to 400u0b0. Toss drained apples with flour and salt. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 10-in. cast-iron or other deep ovenproof skillet. Trim pastry even with rim. Add apple mixture. Pour cooled syrup over top; dot with butter.
5. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place on a foil-lined
6. . Bake 20 minutes.
7. Reduce oven setting to 350u0b0. Bake 45-55 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

flour, salt, cold lard, milk, sugar, ground cinnamon, ground ginger, apples, bourbon, flour, salt, cold butter, milk, coarse sugar

Taken from www.tasteofhome.com/recipes/cinnamon-sugar-apple-pie/ (may not work)