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1
Preheat the oven to 400F (200C).
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2
Prepare the pie crust:
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3
In a food processor, add the flours and salt.
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4
Pulse for a few times.
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5
Gradually addd the chilled butter pieces, drizzle the oil and water into the flour while the machine is running until the dough comes together.
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6
Turn the dough out onto a floured surface, and knead into a ball.
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7
Divide the dough into half, wrap each half with a clean plastic wrap and put in the fridge.
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8
Prepare the filling:
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9
In a large bowl, add all the ingredients, and gently toss until well combined.
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10
Roll one dough out into a 12-inch circle, line into a lightly greased 9-inch pie plate.
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11
Place the fruit filling into the crust.
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12
Roll the other dough out into a 12-inch circle.
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13
Place it on top of the fruit filling, fold top of pastry under bottom pastry.
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14
Flute the edge, trim off the extra dough around the edges.
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15
Cut the slits in several places.
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16
Place the pan on a cookie sheet during the baking.
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17
Bake at 400F (200C) for about 55 minutes or until the apples are tender and crust is golden.
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18
Serve warm, at room temperature or chilled with vanilla ice cream or whipped cream if desired.
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19
TIP: Cover the edge of the pie crust with some foil during last 10 to 15 minutes of baking to prevent excessive browning.
