For the crust:
• 3 cups all purpose flour
• 1 1/2 tsp salt
• 1 1/2 cups vegetable shortening, cold
• 3/4 cup water-ice cold
• ½ tsp white vinegar
For the filling:
• 9 granny smith apples-peeled and roughly chopped
• 3 tbsp all purpose flour
• 1/2 cup Health Garden Stevia Powder
• ¾ tbsp cinnamon
• 3 tbsp butter, melted
• 1 tsp vanilla extract
For the crust:
1. In a large bowl, combine the flour, salt and shortening.
2. Work the shortening deftly into the flour with your fingertips until the shortening is just under pea sized.
3. Combine the water and vinegar
4. A tablespoon at a time, work the liquid until the dough starts to come together (you may need a little more water but only if the dough does not really come together)
5. Knead lightly to a ball and divide into two pieces.
6. Flatten, wrap and refrigerate for 2 hours before using.
For the pie: have 1 egg and brush set aside
1. Combine flour, sugar and cinnamon in a small bowl.
2. In a medium bowl, toss apples with vanilla extract and butter to completely coat them.
3. Toss in flour mix.
4. Grease the pie pan.
5. On a well floured work surface, knead one ball of dough to smooth.
6. Roll dough to 1-inch larger disc than the pie pan.
7. Line the pie pan and press gently into the bottom. Do not trim the edges.
8. Fill with apple mix and press apples to compact them down.
9. Repeat with second dough to same 2½-inch larger disc than pie pan.
10. Brush edges of dough inside the pan with egg.
11. Lay second dough piece on top of apples and press to form the pie top.
12. Seal both doughs together and crimp to desired pattern. Trim if necessary.
13. Brush top dough with egg and cut a few air vents.
14. Bake at 350°F for approximately 1 hour or until medium golden brown.
15. Remove from oven and cool completely before serving.