I’m making a single 9″ pie today, so half the crust recipe, the top will be a bacon weave with every other strip missing.
The apple filling will be 3/4 sliced, cooked apples, and the rest will be more of a canned apple pie filling.
Feel free to serve with aged/sharp cheddar, and a scoop of ice cream for what I now call “The All-American”

Hot water crust

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Ingredients

200 ml warm water 1 cup
75 g unsalted butter 1/2 cup
75 g lard 1/2 cup
450 g all-purpose flour 3 cups
1/2 tsp salt
1 large egg, beaten
1 tbsp vegetable oil

Instructions

Place the water, butter, and lard in a saucepan, heat gently until a low boil..
Place flour and salt into a large bowl, and whisk in the egg and oil.
Add the melted fat mixture, and stir together with a wooden spoon, or cut in with knives. Make sure to scrape the bowl while combining the dough.
Gently knead for 1-2 minutes. You should end with a greasy dough that's smooth and shiny.
Form a ball, cover with clingwrap, and chill for an hour.
Save 1/3 for the top portion. Roll the big part to 13" diameter to make a 9" deep-dish pie, or 3 x 6.5" or 2 x 8" pies.
Bake at 375F for around 25 minutes, or until the top of the pie is golden brown.

Notes

The amounts in the notes are slightly more than the metric, but are approximately the same ratios for flour-water-fat mixture.
Check the edges of the pie crust after 20 minutes. If they are significantly more brown than the middle, cover with a pie shield, or gently wrap some aluminum foil around the outer edge of the pie.
Optional - add up to 1/4 cup sugar if you want a sweet crust.
Optional - beat an egg and wash the top crust before baking.

Apple Pie Filling

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Ingredients

4.5 lbs Mix of Granny Smith, Honeycrisp, Braeburn, and Golden Delicious. Approx 8 large applies Mix is ideal, 2 types is okay, but not mandatory.
1/2 cup sugar, divided into 1/4 cups
2 tsp fresh lemon juice
1/2 tsp cinnamon

Instructions

Peel and core the apples and slice into 1/2-inch thick wedges. Toss apples with 1/4 cup of the sugar, place in a colander set over a large bowl, and drain for 1 1/2 hours.
Transfer the drained liquid to a small saucepan, place over medium heat, and cook until it is reduced down to 2 tablespoons, then set aside to cool.
Toss the apples with the remaining 1/4 cup sugar, 2 tsp lemon juice, and 1/2 tsp cinnamon.

Apple Pie Filling (canned version)

This is just like the canned stuff, only better.

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Course Dessert

Ingredients

Apples

4 cups Peeled, cored, diced apples (1/2" or 1 cm cubes)
2 tbsp lemon juice
1/2 cup sugar

Sauce

1 tsp cinnamon
1 cup apple juice
2 tbsp cornstarch

Instructions

I like to toss the apple pieces in the lemon juice as I'm cutting the apples, just to prevent them turning brown.
Mix the "apples" ingredients int a pot on medium-high heat, and gently stir for 15-20 minutes. The total cooking time will vary greatly depending how firm the apples are, and how soft you want the finished product.
Meanwhile, in another saucepan, bring 1 cup of apple juice to a boil.
Add the cinnamon and cornstarch, and whisk fully until incorporated.
Add this mixture to the cooking apples 5 minutes into the cooking process.
Gently stir, and let simmer until desired firmness is reached.

Notes

Oobleck - google it sometime.
It's always best to make a slurry of liquid + cornstarch before adding it to anything just to prevent clumps