Preheat the oven to 180C/350F/gas 4.
Grease the cake tin with butter.
To make the pastry, place the lard and water in the small pan and heat until the lard has melted.
Sift the flour into a large mixing bowl and season with salt and freshly ground black pepper.
Make a well in the centre of the flour and pour in the hot lard mixture.
Use a wooden spoon to mix in and then use your hands to bring to a dough.
Turn the dough out onto a lightly floured work surface and knead for a few minutes until the dough is very smooth.
Form the dough into a ball, wrap in clingfilm and place in the fridge for 30 minutes.
Fill the saucepan with water and bring to the boil. Add the potatoes and simmer for 2-3 minutes, before adding the onions and simmering for a further 2 mins until the potatoes are just tender. Drain and return to the saucepan.
Place the double cream, flour, salt and pepper in the measuring jug and whisk to combine.
Pour the double cream mixture over the potatoes and onions and stir in.
On a lightly floured work surface, roll out the pastry, reserving enough to make a lid for the pie.
Line the cake tin with the pastry, bringing it up over the edge of the tin.
Sprinkle the semolina in the bottom of the pie (this will absorb any excess moisture).
Place the apples at the bottom of the pie followed by the potatoes and onions, sage and ham. Repeat these layers until all the filling ingredients are used up, seasoning between each layer with the sugar, salt and pepper.
Pour the cider over carefully so that it doesn't fizz up.
Roll the remaining pastry into a disc big enough to cover the top of the pie. Brush the top edges of the pie case with egg wash and place the lid on top, crimping the pastry to form a seal at the edges.
Gather any excess pastry into a ball, roll out and cut out shapes to decorate the pie. Use your finger to spread a little beaten egg on the underside of the shapes before ‘sticking’ them on the pie top.
Brush the top of the pie with beaten egg.
Place in the oven for 1 hour until the pastry is golden brown and the filling cooked through.
Allow to cool and transfer from the tin to a serving dish.
