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1.
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To prepare crust: Whisk whole-wheat flour, 1 1/4 cups all-purpose flour, 2 tablespoons sugar and 1/2 teaspoon salt in a large bowl.
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Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible.
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2.
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Add sour cream and oil; toss with a fork to combine with the dry ingredients.
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Sprinkle water over the mixture.
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Toss with a fork until evenly moist.
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Knead the dough with your hands in the bowl a few timesthe mixture will still be a little crumbly.
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3.
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Turn out onto a clean surface and knead a few more times, until the dough just holds together.
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Divide the dough in half and shape into 5-inch-wide disks.
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Wrap the dough in plastic and refrigerate for at least 1 hour.
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4.
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Meanwhile, make filling: Combine apples, brown sugar, lemon juice, 1 teaspoon cinnamon, nutmeg, allspice and pinch of salt in a large bowl.
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Reserving 4 cups, transfer the rest of the apple mixture to a Dutch oven.
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5.
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Cook over medium heat, stirring, until the apples are tender and beginning to break down, about 10 minutes.
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Remove from the heat, stir in the reserved apples and 2 tablespoons flour; let cool for about 30 minutes.
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6.
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To assemble & bake pie: Position a rack in lower third of oven; preheat to 425F Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly.
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Roll one portion between sheets of parchment or wax paper into a 13-inch circle.
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Peel off the top sheet and invert the dough into a 9 1/2-inch deep-dish pie pan.
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7.
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Peel off the remaining paper.
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Scrape the filling into the crust.
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Roll the remaining portion of dough between sheets of parchment or wax paper into another 13-inch circle.
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Peel off the top sheet of paper and invert the dough onto the fruit.
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Peel off the remaining paper.
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Trim the crust so it overhangs evenly.
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Tuck the top crust under the bottom crust, sealing the two together and making a plump edge.
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8.
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Flute the edge with your fingers.
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Combine 1 teaspoon granulated sugar and the remaining 1/4 teaspoon cinnamon in a small bowl.
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Brush the crust with egg white and sprinkle with the cinnamon-sugar.
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Cut 6 steam vents in the top crust.
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9.
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Bake the pie on the bottom rack for 20 minutes.
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Reduce the oven temperature to 375 degrees and continue baking until the crust is golden brown and the filling is bubbling, 25 to 35 minutes more.
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Let cool on a wire rack for about 1 1/2 hours before serving.
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*Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods.
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You can find it in the natural-foods section of large super markets and natural-foods stores.
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Store in the freezer.
