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1
Lightly grease a 9 inch pie plate.
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2
Sift the flours into a bowl and rub in the butter, using your fingertips, until mixture resembles fine breadcrumbs.
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3
Stir in the sugar, then make a well in the center.
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4
Add almost all the water and mix with a flat-bladed knife, using a cutting action, until the mixture comes together in beads.
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5
Add more water if the dough is too dry.
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6
Gather together and lift out onto a lightly floured surface.
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7
Press into a ball and divide into two, making one half a little bigger.
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8
Cover with plastic wrap and refrigerate for 20 minutes.
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9
Preheat oven to 375 degrees F.
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10
Meanwhile, cut and peel apples.
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11
In a large bowl stir together the 3/4 cup sugar, the flour, cinnamon, and nutmeg.
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12
Add apple slices and gently toss until coated.
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13
Roll out the larger piece of pastry between two sheets of baking paper to line the base ans side of the pie plate.
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14
Line the pie plat with the pastry.
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15
Use a small sharp knife to trip excess pastry.
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16
Transfer apple mixture to the pastry-lined pie plate.
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17
Roll out the other pastry between the baking paper until large enough to cover the pie.
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18
Note: If doing a lattice pattern, weave on top of pie.
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19
Place on filling and seal.
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20
Cup slits and crimp edge as desired.
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21
If desired, sprinkle sugar on top of pie.
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22
To prevent over-browning, cover edge of pie with foil.
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23
Bake in 375 degrees F for 40 minutes.
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24
Remove foil.
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25
Bake in 20 minutes more until fruit is tender and filling is bubbly.
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26
Note: If you used a lattice pattern, bake 30 minutes instead of 20 minutes. After the 30 minutes, cover whole pie with foil and bake an additional 10 minutes or until fruit is tender and filling is bubbly.
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27
Cool on wire rack.
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28
If desired, serve with Vanilla Ice Cream.
