Lighter Apple Pie with Whole Grain Crust & Greek Yogurt

Instructions

1. 1

   Whisk together the all-purpose flour, whole wheat pastry flour, and sea salt in a large mixing bowl.

2. 2

   Drizzle the olive oil and Greek yogurt over the flour mixture, then use a pastry cutter or your fingertips to work them in until the texture resembles coarse breadcrumbs with some pea-sized pieces remaining visible.

3. 3

   Sprinkle ice water over the mixture one tablespoon at a time, mixing gently with a fork until the dough just comes together without excess moisture.

4. 4

   Divide the dough in half, flatten each portion into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or up to overnight.

5. 5

   Toss the sliced apples with lemon juice immediately after cutting, then combine them in a large bowl with the coconut sugar, maple syrup, cinnamon, nutmeg, cornstarch, and vanilla extract, stirring gently to coat evenly and allowing the mixture to rest for 10 minutes.

6. 6

   Remove one dough disk from the refrigerator and let it sit at room temperature for 5 minutes, then roll it out on a floured surface into a 12-inch circle about 0.125 inch thick.

7. 7

   Transfer the rolled dough to a 9-inch pie dish by rolling it loosely onto your rolling pin and unrolling it over the dish, pressing gently to fit without stretching, and let the excess overhang the edges.

8. 8

   Spread the apple filling into the prepared crust, mounding it slightly in the center and discarding any excess liquid that has accumulated in the bowl.

9. 9

   Roll out the second dough disk to a 10-inch circle and either lay it whole over the filling or cut it into 0.5-inch strips and weave them into a lattice pattern over the top.

10. 10

    Trim the overhanging edges to 1 inch, then fold them under and crimp decoratively with your fingertips or a fork to seal the crusts together.

11. 11

    Brush the entire surface of the pie crust with the egg wash and sprinkle with coarse sugar if desired, then use a sharp knife to cut three small vents in the top crust to allow steam to escape.

12. 12

    Refrigerate the assembled pie for 15 to 30 minutes while you preheat the oven to 400°F.

13. 13

    Place the pie on the lower oven rack and bake for 45 to 60 minutes, until the crust is deep golden brown and you can see the filling bubbling slightly at the vents, tenting with foil during the last 15 minutes if the edges are browning too quickly.

14. 14

    Transfer the pie to a wire cooling rack and let it rest at room temperature for at least 4 hours before slicing, allowing the filling to set completely and making it easier to portion cleanly.

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