step 1
Peel and slice Granny Smith Apples (10).
step 2
Combine All-Purpose Flour (4 cups), Salt (1 pinch) and Granulated Sugar (2 Tbsp).
step 3
Add in Vegetable Shortening (2 cups) and combine (mixtures should be lumpy, with pea sized pieces).
step 4
Make a well in the middle and place the yolks from Eggland's Best Classic White Eggs (2).
step 5
Add Orange Juice (6 fl oz).
step 6
Gently fold flour/shortening mixture into egg and then combine thoroughly without over handling.
step 7
Form combined dough into a ball & cover with wax/parchment paper. Refrigerate overnight.
step 8
In a large bowl, combine apples with All-Purpose Flour (2 Tbsp), Simply Organic Cinnamon, Ground (1 tsp) and Granulated Sugar (1 cup). Mix until apples are thoroughly coated.
step 9
Cut chilled dough into four even sections.
step 10
On a dry, floured surface, roll out one section of dough starting from the middle and rolling out. If dough begins to stick, dust with flour. Try to keep dough thickness consistent without letting any section get too thin.
step 11
Lift dough and transfer to your round pie dish. (You can use a rolling pin to help with the transport).
step 12
Cover the bottom of the dish with the crust, trimming extra and patching any holes that might have formed.
step 13
Place all apples in the pie dish.
step 14
Place 3-4 squares of Butter (as needed) on top of apples.
step 15
Repeat dough rolling and place second piece on top of apples.
step 16
Trim extra dough from the edges, fold up and pinch closed. (Be careful not to have too much dough around your edge or it won't cook thoroughly.)
step 17
Poke a couple fork holes in the top, then brush the top of the pie with Large Egg Whites (4 Tbsp) (be careful not to let the liquid pool in the edges).
step 18
Place pie dish on a pan or cookie sheet and cook on 450 for 10-15 min (until pretty brown).
step 19
Turn down over to 350 and cook for 50-60 min.
step 20
Remove pie dish from pan and place on a cooling rack until thoroughly cooled.
