Temperature: 350° F

Ingredients

Instructions

Crust:
Combine flour and salt; cut in butter and half of the shortening with a pastry blender until the mixtures resembles corn meal. Cut in the remaining shortening, leaving pea sized pieces of the shortening in the mixture. Gently stir water into flour mixture with a fork just until mixture comes together into a ball. Flatten into a 5-inch disk; wrap in plastic wrap and refrigerate 2 hours before rolling out.
Preheat oven to 425 degrees. Roll out dough on a floured pastry cloth to about 1/8 inch thick. Transfer to an 8-inch Emile Henry pie plate, which is a perfect size for this recipe. I was lucky to win mine in a contest sponsored by the American Pie Council and Emile Henry.
Trim the overhang even with the sides of the pie plate, reserving the excess dough to cut pieces to use to decorate around the rim of the pie. I used a small oak leaf cookie cutter to cut leaves and placed around the edge. A knife edge was used to score veins into the leaves. This will take a little time, the crust should be refrigerated for about 20 minutes before baking. Carefully line the pie crust with parchment paper and pie weights or dried beans. Bake for 10 minutes. Remove from oven and remove the pie weights and parchment paper. Return to oven and bake for an additional 5 minutes. Cool.
Filling:
Combine sugar, salt and cinnamon. Combine with all remaining dry ingredients and stir to thoroughly mix and distribute ingredients. Stir in egg whites and stir until mixture is moist. Mixture will be thick. Spoon into the prepared pie crust and spread the mixture until it is evenly distributed. Bake at 350 degrees for 35 to 40 minutes. Cover the edge of the pan with foil if the crust is browning too quickly. Serve with whipped cream.