Pie Crust: In a mixer bowl combine flours, salt, baking powder, and lard. Mix until it is crumbly. In a separate bowl, blend the starter and water together. Add to the pastry crumbs in the mixer bowl. Turn mixer on and off a few times until the pie dough is mixed. Transfer pie dough to a covered bowl or wrap tightly with saran wrap.

Room Temperature Ferment: allow dough to ferment for 7 hours at room temp.

Cold Ferment: place dough in the fridge for 24 hours. You can also do a combination of room temperature and cold ferment. One hour of room temperature ferment is equal to 3.5 hours fridge ferment.

I prefer doing 3.5 hours of room temperature ferment and then it put the dough in the fridge for 10-12 hours.

We process hogs and render lard from the fat. Lard make the best pie crust.

Apple Filling: Preheat the oven to 350 degrees. Roll 2/3 of the dough out to fit into a 9-inch pie pan. Set aside. Combine apples, sweetener, cinnamon, flour, and salt together. Pour apple filing into the pie crust. Dot with butter pieces. Roll out remaining pie dough. Place it over the apple filling. Trim and flute the pie crust edges. Bake pie for 45 minutes or until apples are fork tender.

Pecan Topping: Melt butter in a sauce pan. Add sweetener and cream. Cook until bubbly. Add pecans. Pour over baked apple pie. Return pie to the oven for 2 minutes. Remove pie and allow it to cool.