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1
Preheat oven to 200 degrees Celsius Grate zest from orange and squeeze the juice. Add some water to the juice to make up 7 tbsp liquid.
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2
In a processor, mix the butter with the flour and zest until it resembles fine breadcrumbs. Add enough orange juice to make the pastry. Roll the pastry in a ball and refrigerate.
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3
Peel, core and thinly slice the apples. Mix the flour, sugar, cinnamon and orange zest together. Now toss the apples in this mixture but don't do this too much in advance or the sugar will draw out the juices of the apple.
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4
Grease a 9 inch and 2 inch deep pie dish. Roll out 2/3 of the pastry on a floured surface. Line the dish with the pastry and leave some pastry overhanging.
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5
Pile the apples in the dish and press down slightly. Don't worry if it seems too high, they will 'fall' as they cook. Brush the overhanging pastry with water.
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6
Roll out the remaining Pastry and place on top, press slightly to stick to the overhanging pastry. Use scissors or knife to trim and neaten the edges but still leave them higher than the edge of the dish.
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7
Pinch the edges together, then using your fingers form flutes, keeping them well spaced. Make two slits on top of the pie.
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8
Brush the top of the pie with the egg whites and the sugar. Bake for 35 minutes, lower the heat to 140 degrees C for a furter 10 minutes until the apples are soft anf the pastry is golden.
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9
serve with whipped cream.
