Apple Pie with Whole Wheat and Rice Pastry
|Whole wheat pastry flour||1 Cup (16 tbs)|
|Brown rice flour||1 Cup (16 tbs)|
|Ice water||5 Tablespoon|
|Honey||1⁄2 Cup (8 tbs)|
|Whole wheat flour||2 Tablespoon (Not Pastry Flour)|
|Grated lemon rind||1 Teaspoon|
|Apples||6 Cup (96 tbs), peeled and sliced|
Sift flours and salt together.
Using fingertips, work in oil and then butter until mixture resembles coarse crumbs.
Add ice water gradually, kneading slightly to form a ball of dough.
Roll out one-half of dough between sheets of wax paper and press into 9-inch pie plate.
Combine honey, cinnamon, whole wheat flour and lemon rind and drizzle one-third of mixture onto bottom of pie shell.
Pack apple slices into shell and drizzle remaining honey mixture over the top.
Preheat oven to 425°F.
Roll out top crust between sheets of wax paper and cover apples, joining top and bottom crusts and fluting the edges.
Cut several slits in top crust for steam to escape.
Bake in preheated oven for 50 minutes or until apples are tender.
Cool and serve.