Apple Crumble Pie with Whole Wheat Crust

I made a quiche the other night that turned out pretty good (I didn't take pictures, so I'll have to make another one later to post some other time). The unique thing about this particular quiche was the crust - I used whole wheat flour and oil. It was delicious with the quiche, but we thought that perhaps the whole wheat crust would be absolutely fantastic with something like an apple pie - the spices and apple flavor from the filling would be wonderfully enhanced by the strong nutty flavor of the wheat. And since it's a pat-in-the-pan type of pastry, we decided to have a crumb topping on the pie instead of making it double crusted.


Here's the resulting delicious recipe!

Apple Crumble Pie with Whole Wheat Crust
Crust:
1 1/2 cups whole wheat flour
1/2 cup cooking oil
3/4 tsp. salt
2 tbsp. sugar
2 tbsp. cold water or milk
Filling:
1/2 cup sugar
2 tbsp. flour
6 cups thinly sliced, peeled cooking apples
3 tbsp. lemon juice
Crumb Topping:
1/2 cup sugar
1/2 cup flour
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground nutmeg
1/4 cup butter or margarine

To make crust: Dump flour in an ungreased pie plate. Add the oil, salt, and sugar, and stir well. Pour in the water or milk, and mix with a fork into a stiff dough. Press into shape in the pie plate. Set aside (or if you need a baked crust for an unbaked pie: bake at 350 for 10 to 12 minutes).

In a mixing bowl stir together 1/2 cup sugar and 2 tbsp. flour; set aside. Sprinkle apple slices with lemon juice. Toss apples with sugar mixture to coat. Turn apples into pastry-lined pie plate.

Combine the crumb topping dry ingredients. Cut in the butter or margarine till crumbly; sprinkle atop the apple slices.

Bake pie at 375 for 1 hour or till topping is golden. Serve pie warm with vanilla ice cream!