METHOD

1. To make the pastry, place the flour, brown sugar, salt and cinnamon in a large bowl and mix to combine. Add the butter and lard and, using your fingertips, rub into the flour mixture until it resembles coarse breadcrumbs. 
2. Add the vinegar and water and, using a butter knife, bring the mixture together to form a rough dough. Lightly knead to bring the dough together. Shape into 2 discs and wrap each disc in plastic wrap. Refrigerate for 30 minutes or until firm. 
   
3. Roll out each pastry disc between 2 sheets of non-stick baking paper to a 4mm-thick round. Use 1 round to line an 18cm metal pie dish. Refrigerate the lined tin and remaining pastry sheet for 30 minutes or until firm. Preheat oven to 180°C (350°F).  
4. Place the apple and lemon juice in a medium bowl and toss to combine. Set aside. Melt the butter in a medium saucepan over high heat, add the brown sugar and apple and cook, stirring occasionally, for 12–15 minutes or until softened. Sprinkle the almond meal over the pie base and top with the apple mixture. 
   
5. Brush the edge of the base with the egg and top with the remaining pastry sheet. Press the edges together, trimming any excess. Cut a cross in the top, brush with the egg and sprinkle with demerara sugar. Cook in the oven for 50 minutes or until the pastry is golden brown. Set aside to rest for 10 minutes before serving. Serves 8. 

TIPS 

For a spiced fruit mixture, add ¼ cup (40g) currants to the apple filling. 

Lard helps to make the pastry flaky. If unavailable, substitute it with 75g of butter.