Mix together flour, 1 ½ tsp. sugar and 1 tsp. salt.
Using pastry blender, blend together chilled butter, lard and flour until crumbly (pea size chunks).
Start by blending 4 tablespoons of ice cold water into the flour/butter/lard mixture.
Add more water a tablespoon at a time until mixed and dough sticks together when pressed. Don't make too wet, just enough water to have dough come together.
DO not overmix or your pie crust will be tough.
Divide in half, cover with plastic wrap and chill for 30 minutes.
While dough is chilling, in large bowl toss together apple slices, white and brown sugar, tapioca and cinnamon.
Roll out pie dough to make two crusts that cover pie plate with about an inch excess.
Place one in bottom of pie plate.
Pile high with apple mix, cover with other pie crust, seal edges, cut slits for venting.
Sprinkle top with white sugar and cinnamon.
Bake 350 for about 1 - 11/2 hours until top is golden brown. Cover edge with a pie shield or foil if edge starts to brown too much while baking.
Make sure your butter, lard and water are well chilled before starting!! Use more or less sugar depending on how tart your apples are. Put foil on bottom of oven in case pie leaks, change out tin foil if needed.