4 medium tart baking apples, peeled, cored and sliced
1 C. (250 mL) sugar
1 Tbsp. (15 mL) cornstarch
1 tsp. (5 mL) ground saigon cinnamon
1/2 C. (125 mL) sour cream
1 egg, beaten
1 Tbsp. (15 mL) pure vanilla extract
Pastry: Combine flour and salt in large mixing bowl. Cut room temperature shortening into flour with pastry blender or 2 knives until mixture is uniform and shortening resembles large peas. Beat egg, water and vinegar together. Pour all liquid evenly over flour mixture. Stir with fork until all of the mixture is moistened. Divide dough in half and shape each into a ball. Flatten each into a circle about 4” (10 cm). Wrap and chill 15 minutes for easier rolling. If not using the second ball of dough, wrap well in plastic wrap and place in freezer bag and freeze for up to 1 month.
Roll dough on lightly floured board to 1/8” thick (0.3 cm). Transfer to 9 1/2” (24 cm) tart pan with a removable bottom. Line with foil and pie weights. Chill for 30 minutes.
Preheat oven to 350°F (180°C). Place pie plate on a foil lined baking sheet.
Bake in preheated oven for 10 minutes. Carefully remove the foil and pie weights and continue baking for 8 minutes. Cool completely prior to filling.
Filling: Place apples in a large bowl. Combine sugar, cornstarch and Ground Saigon Cinnamon. Lightly toss with apples. Arrange apples in concentric circles in the baked shell. Add sour cream to beaten egg. Stir in vanilla. Carefully pour over apples.
Bake in preheated oven for 55 to 60 minutes or until centre is completely set and apples test tender with tip of sharp knife. Cool on wire cooling rack. Use a small, sharp knife to loosen the tart before removing from pan.