Chris Lasell's Apple Pie

Demand for the pie at the Hanover Inn has soared since it won the contest. The pastry chef says the trick in making the best apple pie is in using Cortland apples for the filling and lard for the crust, and in handling the dough as little as possible.

Pastry: 6 cups all-purpose flour 2 cups (1 lb.) lard 1 cup and 3 tablespoons cold water 1 tablespoon cider vinegar 1½ teaspoon salt

In a large bowl, use a pastry cutter or two knives to cut the lard into the flour until it is in chunks the size of peas. Dissolve the salt into the water and add it to the vinegar. Make a well in the center of the flour-lard mixture and pour the water into it. Mix with a fork until the dough is just combined and will form a loose ball in the center of the bowl. Cover the dough with plastic wrap or a damp towel and chill for 30 minutes.

Filling:

6 large baking apples 1 cup sugar 1 tablespoon ground cinnamon 5 tablespoons all-purpose flour

Combine the cinnamon, sugar and flour and mix well. Peel, core and slice the apples into a bowl, add the sugar mixture, and toss until the apples are well coated. On a wellfloured board, roll out one half of the dough into a circle large enough to line a nine-inch pie tin. Dust off excess flour and line the tin. Fill with the apples; they should be heaped at least one inch above the edge of the tin. Roll out the rest of the dough and place it on top of the apples. Roll the edges of the two crusts together. Brush the top of the pie with a mixture of one egg beaten with three tablespoons of water, slit the top, and bake at 375 degrees for 35 to 40 minutes or until the crust is golden and the apples are cooked. Cool slightly and serve with a wedge of sharp cheddar cheese.