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Four Apple Pie with White Whole Wheat Crust

Servings 8

Ingredients

For Bottom Crust:

  • 1 1/2 cup white whole wheat flour
  • 3 TBS granulated sugar
  • 1/2 tsp salt
  • 4 TBS cold butter
  • 1/4 cup shortening
  • 1 TBS apple cider vinegar
  • 4 - 5 TBS ice water

For Top Crust:

  • 1 1/2 cup all purpose flour
  • 3 TBS granulated sugar
  • 1/2 tsp salt
  • 4 TBS cold butter
  • 1/4 cup shortening
  • 1 TBS apple cider vinegar
  • 4 - 5 TBS ice water

For the Pie Filling:

  • 8 apples peeled cored and sliced (2 each of 4 different types of apples)
  • 1 cup brown sugar
  • juice of half a lemon
  • 1/4 cup all purpose flour
  • 2 tsp cinnamon
  • 2 TBS butter
  • 1 egg mixed with a bit of water
  • sugar in the raw optional

Instructions

  • Mix the flour, sugar and salt in medium bowl.
  • Cut the cold butter into chunks and add it and the shortening to the flour.
  • Cut it in with a pastry blender or two knives until the mixture resembles small crumbs.
  • Add the cider vinegar and 3 TBS of ice water.
  • Stir the mixture with a fork. If it seems dry add another tablespoon of water.
  • Gather the dough together and place it on a lightly floured surface. Knead it a few times until it comes together.
  • Form it into a disc, wrap in plastic or wax paper and refrigerate for an hour.
  • Repeat for top crust.
  • Preheat oven to 400°
  • Cut the apples into slices and add to a bowl
  • Add the brown sugar, lemon juice, cinnamon and flour. Mix well.
  • Take one disc of dough from the refrigerator and roll it out for a 9" pie pan. trim.
  • Add apples and dot with butter
  • Add the apples to the prepared pie pan.
  • Dot the top of the apples with the 2 TBS of butter.
  • Take the second disc from the refrigerator and roll it out to cover.
  • Cover with the top crust. Seal with the edge of your choice.
  • Cut some slits for steam to escape.
  • Brush with the egg wash and sprinkle with sugar in the raw if desired
  • Cover the edge of the pie to prevent over browning for the first half hour of cooking.
  • Bake at 400° for 15 minutes then lower the temperature to 350° and bake for 45-50 more minutes or until the juices are bubbly and the crust is nicely browned.
  • Cool on a wire rack.