For the Crust:
2 cups all-purpose flour
1 tsp. salt
2/3 cup lard
For the Filling:
3 lbs. Macoun apples, quartered, peeled, and sliced (about 6–7 cups)
2 small lemons, zested and juiced
3 tbs. flour
1 tsp. cinnamon
3/4 cup sugar (plus 2 tbs. to sprinkle over the pie)
2 tbs. maple syrup
3 tbs. butter, cut into 1/4-inch cubes
Preheat oven to 375°. In a bowl, mix the flour and salt, and cut in the lard with a pastry blender until pea-size pieces are formed. Sprinkle with 1/4-cup ice water while mixing with a fork until moist. Form the dough into a ball. On a lightly floured surface, cut the dough in half and roll out into two 10-inch disks. Fold one disk in half and place in 9-inch pie pan. Unfold the pastry and line the pan, pressing the dough into the edges.
Filling: Toss apples with lemon juice, zest, and flour. In a small bowl, mix the cinnamon and sugar. Layer the apples in the pastry, sprinkling each layer with sugar and cinnamon. Drizzle the top layer of apples with maple syrup, and dot with butter. Cover with remaining pastry crust, crimping the edges. Sprinkle 2 tablespoons of sugar over the crust, and make four slashes in the top. Place on bottom rack of the oven, and bake for 40 to 60 minutes until the top is golden. Serve warm with crème fraîche or sour cream.