For the pastry, sift the flour and
salt into a bowl. Add the butter and fat, and rub in until the mixture
resembles coarse breadcrumbs. Stir in just enough water to bind. Form
two balls, wrap and chill for 20 minutes.
Roll out one ball and use to line a
23cm pie dish. Preheat a baking sheet in the oven at
220oC/425oF/Gas 7.
Peel, core and slice the apples. Toss
with the flour, sugar, lemon juice, spices and salt. Spoon into the
pastry case and dot with butter.
Roll out the remaining pastry. Place
on top of the pie and trim to leave a 2cm overhang. Fold this under the
pastry base and press to seal. Crimp the edge. Form the scraps into leaf
shapes and balls. Arrange on the pie and cut steam vents.
Bake on the baking sheet for 10
minutes. Reduce the heat to 180oC/350oF/Gas 4 and
bake for 40 minutes, until golden.