CRUST
2 cups all-purpose flour
1/2 cup whole-wheat flour
1 1/2 T cornstarch
2 t sugar
1/4 t salt
10 T apple sauce
FILLING
6-8 apples, peeled, cored, and cut into 8 wedges each
1/4 cup raisins, optional
1/4 cup chopped dried apricots, optional
2 T lemon juice
2 T brown sugar
1 T cornstarch
1 t cinnamon
1/8 t salt
CRUST
Put all the CRUST ingredients in a food processor and process. Add water as needed and process until a dough forms. Wrap in plastic wrap and chill for 1 hour.
FILLING
Put all the ingredients for the filling in a bowl. Mix well and and set aside.
Lightly grease and flour a 9-inch pie dish. Preheat oven to 450°F. Roll out two thirds of the dough into a 14-inch diameter circle on a floured work surface. Press into the dish, letting the excess hang over edges. Prick the bottom with a fork. Add the filling. Roll out the remaining dough into a 9-inch circle, place over the filling, and fold the excess dough over top, crimping the edges to seal. Brush the top with water, and sprinkle with sugar (optional). Poke a small hole in the center of the pie, and set on a baking sheet. Place the pie in the oven; reduce the heat to 350°F and bake 50-60 minutes, or until golden.
Original in Vegetariantimes.com
