To make pastry, cut butter and lard into flour with pastry blender until mixture resembles coarse crumbs. Scatter water on mixture, mixing with fork until dough forms a ball. Wrap in plastic wrap and chill about 30 minutes. Divide into 2 balls. Roll out one portion to fit a 23 cm pie pan, leaving 3 cm of pastry at edge. Preheat oven to 220ºC . Core, peel and thinly slice apples. Toss with cinnamon, sugar and lemon juice in a bowl. Sprinkle heaping teaspoon flour or bread crumbs evenly over pie shell. Arrange apples slices on top, leaving as little space between slices as possible. Pile slices high but do not mound in centre. Roll out other half of dough to fit top of pie. Brush edge of bottom crust with egg wash made by blending beaten egg yolk with milk. Place top layer of dough on pie. Tuck top layer under bottom layer of dough around edge of pie. Crimp edges with fingers to form fluting. Prick pie with fork in at least a dozen places to let steam escape. Brush with eggwash. Bake 15 minutes. Reduce oven temperature to 200ºC and bake 15 minutes, then reduce to 160ºC and bake 20 minutes more, or until crust is golden brown.