To make the crust, combine half the flour, salt, and sugar in a large bowl. Add half the lard and cut into the flour using a pastry cutter until the lard pieces are the size of very small peas. Drizzle in half the ice water a little at a time and toss the mixture with your fingers, squeezing some together here and there until the dough just barely holds together. You may need to add more or less water depending on your flour and the humidity etc.

Gather dough into a ball, wrap in plastic wrap and refrigerate for at least 1 hour and up to 1 day in advance. Repeat with remaining ingredients.

To make the pie, heat oven to 425°F and place a baking sheet in the oven as it is heating. Combine all the filling ingredients in a large bowl and gently stir until incorporated.

Remove one batch of pie dough from the refrigerator and place on a lightly-floured work surface. Roll out dough into an 11-inch circle, about 1/8-inch thick. Carefully transfer to a 9-inch deep-dish pie plate and press dough into the bottom and sides.

Give the filling another stir to scrape up any flour and sugar that may have settled to the bottom then pour into pie shell. Roll out remaining piece of dough the same as the first and place over the filling. Crimp the edges to seal and trim off any excess dough. Cut a few slits in the top to let any steam escape then brush top crust with egg wash. Sprinkle sanding or granulated sugar over the top and place on the hot baking sheet in the oven.

Bake for 15 minutes, then lower the oven to 350°F. Bake another 45-55 minutes or until crust is golden and filling is bubbling. Remove from oven and let sit at least 1 hour before serving.