- Prepare shell by sifting flour into a large bowl and adding salt.
- Cut cold lard into 1 cm (½-inch) cubes, then gradually mix lard a few cubes at a time into the flour mixture using a pastry cutter.
- Evenly drizzle with 60 mL (4 tbsp.) of water and spread water into flour. Add more water, 15 mL (1 tbsp.) at a time, until dough is wet enough to stick when pressed together.
- Divide dough into two equal-sized balls and flatten to shape them into 1 cm (½-inch) thick discs. Wrap dough discs with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours. You can freeze one disc to use later.
- Roll a dough disc on a clean, lightly floured surface. Using a rolling pin, roll dough out from centre into a 25 cm (10”) circle.
- Gently transfer dough to a 22 cm (9”) pie plate.
- Preheat oven to 200 °C (400 °F). Line a baking sheet with parchment paper and set aside.
- Place apples in a large bowl. Add maple syrup, lemon juice, corn starch, brown sugar and cinnamon. Mix until apples are fully coated.
- Add flour, butter, brown sugar, and half the crumbled bacon to a large bowl. Mix using clean hands or a pastry cutter until crumbs form.
- Spoon apple mixture into the pie shell, removing as much liquid as possible. Top evenly with crisp mixture.
- Carefully cut edge of dough around pie plate, leaving a 1.5 cm (½ inch) edge to pinch or press with a fork.
- Place pie on prepared baking sheet. Bake on middle rack in your oven. After 20 minutes, loosely cover pie with foil and cook for another 28–30 minutes.
- Reheat remaining bacon on low and sprinkle it on top of pie. Let pie cool slightly before serving, about 15 minutes. If you want, serve with vanilla ice cream and berries.
Chef’s secret
Bake the pies in batches! Double the ingredients to make two pies.
You can also serve the pie with custard or whipped cream.
**The pie shell recipe makes 2 dough discs! All you have to do to make two pies is double the other recipe ingredients!