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1
Make the crust: Combine oil with flour and salt in medium bowl.
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2
Drizzle with milk; start by adding 1/4 cup, then add one tablespoon at a time as needed.
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3
The dough should be moist enough to roll into a ball yet dry enough not to stick to your hands.
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4
If needed, add more water, a bit at a time, until the above consistency is attained.
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5
Separate into equal-sized balls of dough.
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6
Roll with a rolling pin between two floured sheets of parchment or wax paper.
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7
Roll until the dough is a 12-inch circle about 1/8 inch thick.
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8
Invert rolled dough onto pie pan so that it overlaps the edges.
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9
Roll out the second crust and set aside.
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10
Preheat oven to 425F.
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11
Make the filling: Peel, core, and slice apples into 1/2 inch to 3/4 inch thick slices and place in a large bowl.
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12
Mix cinnamon, evaporated cane juice, arrow root powder, and nutmeg together and sprinkle over the apples.
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13
Stir until apples are evenly coated.
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14
Pour sliced apple mixture on crust.
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15
Dot apple mixture with Smart Balance evenly over pie filling.
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16
(An easy way to dot with butter is to grate freezing-cold butter on a cheese grater and sprinkle grated butter over pie filling.
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17
).
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18
Cover apples with remaining crust.
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19
Crimp the top crust to the bottom crust.
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20
Trim any excess dough hanging over the edges.
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21
Cut approximately four slits in the top crust.
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22
To prevent the crimped crust from over-browning, cover crimped edges with aluminum foil.
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23
Place pie pan on baking sheet and place in oven.
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24
Bake at 425F for ten minutes, then reduce heat to 350F and continue baking for about 45 minutes or until golden brown (look carefully, the whole wheat means it starts brown).
