PASTRY DOUGH
6 T unsalted butter, chilled 1½ c all-purpose flour
and cut into ¼-inch bits 1 T sugar
2 T lard, chilled and cut ¼ tsp salt
into ¼-inch bits 3 to 4 T ice water
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Pour 3 tablespoons of ice water over the mixture all at once, toss together lightly and gather the dough into a ball. If it crumbles, add up to 1 yablespoon more ice water by drops until the particles adhere.
Dust the pastry dough with a little flour and wrap it in wax paper. Refrigerate for at least 1 hour before using.
TO PREPARE BAKED UNFILLED PIE SHELL: Spread 1 tablespoon of butter over the inside of a 9-inch pie tin.
On a lightly floured surface, pat the dough into a circle about 1 inch thick. Dust a little flour over and under it and roll it out, from the center to within an inch of the far edge of the pastry. Lift the dough and turn it clockwise about 2 inches; roll again from the center to within an inch or so of the far edges. Repeat--lifting, turning, rolling--until the circle is about 1/8 inch thick and 13 inches in diameter. If the dough sticks to the board, lift it with a spatula and sprinkle a little flour under it.
Drape the dough over the rolling pin, lift it up and unroll it slackly over the buttered pie tin. Gently press the dough into the bottom and sides of the tin, being careful not to stretch it. With scissors, cut the excess dough from the edges leaving a 1-inch overhang around the outside rim. Tuck the overhang under the edges of the pastry and secure it to the rim by crimping it firmly with your fingers or the tines of a fork. Chill for 1 hour.
Preheat the oven to 300°. Spread a sheet of buttered aluminum foil across the tin and press it gently into the tin to support the sides of the pastry as it bakes. Bake on the middle shelf of the oven for 15 minutes, then discard the foil. With the point of a small knife, gently prick the pastry then return it to the oven for 15 minutes, or until in the places where it has puffed up. Set the pastry aside. Raise the oven temperature to 350°.
Meanwhile, in a 2- to 3-quart enameled or stainless-steel saucepan, bring the apples and sugar to a simmer over moderate heat, stirring until the sugar dissolves. Reduce the heat to low and simmer, partially covered, for about 15 minutes, or until a chunk of apple can be easily mashed against the side of the pan with a spoon. If the mixture seems too fluid, stir it over high heat for a few minutes to evaporate the excess liquid. Purée the apples through a food mill or, with the back of a spoon, rub them through a fine sieve into a bowl. There should be about 2 cups of applesauce.
In a deep bowl, beat the eggs and egg yolks with a wire whisk or a rotary or electric beater for 3 or 4 minutes. When the eggs thicken and cling to the beater, add the applesauce, lemon juice and lemon peel and fold them together gently but thoroughly. Pour the apple mixture into the pastry shell and bake in the middle of the oven for about 45 minutes, or until a knife inserted in the center comes out clean.
Let the Marlborough pie cool to room temperature. Just before serving, pour the cream into a chilled bowl. With a whisk or a rotary or electric beater, whip the cream until it is stiff enough to stand in unwavering peaks on the beater when it is lifted from the bowl. When serving the pie present the cream separately in a chilled serving bowl or sauceboat. Makes one 9-inch pie.
