Crust
- 2 c. flour
- ½ c. almond flour
- 1 tsp. salt
- 12 tbsp. butter
- 8 tbsp. leaf lard
Keep the dough and butter cold so the crust stays flaky—warm butter blends into the flour and loses the layered texture.
Filling
- 6 c. blueberries
- ½ whole Granny Smith apple
- 1 c. powdered sugar
- 2 whole lemon juice
- 1 whole lemon zest
- ½ tsp. allspice
- ½ tsp. nutmeg
- 1 tsp. cinnamon
- ½ tsp. almond extract
Directions
425°F for 25 minutes. Rotate 180°. 375°F for 30–35 minutes.
Set a baking sheet in the oven while it preheats and bake the pie on that hot sheet for a crisp bottom. Brush the top crust with egg white before baking for a glossy, golden finish. When about 7 minutes are left, sprinkle brown sugar over the top for a little extra caramelized crunch. Let the pie rest until just warm or room temperature before slicing so the filling sets and holds clean slices.