Mix flour and salt in large bowl. Slice lard pieces into bowl and combine using your fingers until texture resembles crumbs.

Then add a tablespoon of water at a time while continuing to mix the dough with your fingers. Dough is ready when it just holds together. Form dough into ball, and cut in half.

Wrap each half in plastic wrap and refrigerate while preparing apple filling.

For apple filling, mix together Vietnamese cinnamon, sugar, flour, and salt. Then mix in apples slices until evenly coated.

Preheat oven to 425F.

Lightly flour a counter space or board, and using a rolling pin (with rolling pin sock on), roll one half of the dough into an evenly thin circle with about a 10 inch diameter.

Carefully place into an 8 inch pie pan, and then press down to form dough tightly onto pan to remove any air pockets.

Next, add in the apple filling.  Then top with pieces of butter.

Roll the second half of the dough ball into the same shape as the first. Place over the pie pan.  Then, using a fork, press the dough along the rim of the pan so the top and bottom pieces seal together.

Trim off edges of dough.  Cut slits into top of pie crust to allow steam to escape.

Finally, cover pie crust edges with aluminum foil to prevent over-browning of edges, but remove foil in last 15 minutes of baking to ensure it bakes evenly with entire pie crust.

Bake for about 50 minutes, or until the filling starts to bubble up through the slits in the middle of the pie.