For the crust:
1 cupful of lard-1/2 pound.
3 cupfuls of flour, large-1 pound.
Rub the lard and flour together dry with the hands until they are evenly mixed all through, then pour cold water in the middle, add a little salt, and stir up with two fingers, drawing in the flour gradually. Spread some of the flour on the table and pat the paste into a smooth mass in it; roll out the paste once, fold it up like doubling up a napkin, and it is ready for use.
Cover a pie pan with a layer of the paste rolled thin. Peel good apples, such as will cook easily, slice them off the cores into the pie, cover with another crust, cut off the paste at the edges by pressing with both hands against the pie pan and turning it around at the same time. Bake in
a slack oven until the apples are done, from 15 to 30 minutes. Some people grate nutmeg or add cinnamon to the apples, and dredge a little flour over them before putting on the top crust.
Whitehead’s Family Cook Book, 1891