1. In mixing bowl combine flour, ½ teaspoon of the salt and baking powder. Cut in lard or shortening until mixture resembles crumbs.
2. Add lemon juice, egg yolks and ½ cup of the water. Stir with fork until dry ingredients are mistoned.
3. Divide dough in half. Roll out half on lightly floured board to rectangle large enough to line bottom and sides of 13 x 9 ½ x 2-inch baking pan. Line pan with dough.
4. Peel and core apples. Cut in eights.
5. In saucepan combine 1 cup of the water, sugar, cinnamon and remaining salt. Bring to boil. Add apples; simmer for 10 minutes.
6. Combine cornstarch and remaining water; stir into apple mixture. Cook for5 minutes longer, stiring gently. Pour apple mixture in dough-lined pan.
7. Preheat oven to 450º F.
8. Roll out remaining dough to rectangle. Place over apple filling; trim; flute edge. Cut design in center to allow steam to escape.
9. Bake in preheated oven for 20 minutes; turn temperature to 350º F.; bake for 30 minutes longer.
10. Remove from oven; spread top thinly with Confectioners’ Sugar Icing.

Ingredients:

2 cups presifted flour
1 teaspoon salt
½ teaspoon baking powder
¾ cup lard or shortening
1 teaspoon lemon juice
2 egg yolks, ligthly beaten
1 ¾ cups water
3 pounds tart cooking apples
1 ¼ cups sugar
1 teaspoon cinnamon
2 tablespoons cornstarch
Confectioner’s Sugar Icing

Serves 12