Serves: 5
Total Calories: 558
Yield: One 9 Inch Pie

DOUBLE CRUST ( For 9 Inch Pie)
2 cups oat flour
1 cup barley flour
1/4 teaspoon salt
1/2 cup vegetable shortening
8 tablespoons ice water
2 tablespoons canola oil
FILLING
6 large Granny Smith apples (or other firm, tart apples) peeled, cored, and cut into slices about 1/4 inch thick (about 16 slices per apple)
2 tablespoons barley or oat flour
1/2 cup honey
2 tablespoons lemon juice
1/2 teaspoon cinnamon

To make crust, combine flour and salt in large bowl. Add vegetable shortening, and use a wire pastry blender or two knives to cut together until the consistency of small peas. Drizzle 2 Tbsp. of the ice water around the edge. Use the wire pastry cutter or the back of a fork to work it in.Add remaining water, 2 Tbsp. at a time. Then add canola oil, 1 Tbsp. at a time, working it in. Please note that this dough will never be completely combined like cake batter. It’s okay for it to be crumbly; it will bind when you roll it out. Using your hands, divide the dough in two and mound into two balls. Wrap in plastic wrap and refrigerate to chill about 30 minutes. Meanwhile, combine all of the filling ingredients, toss, and set aside. Position a rack in the lower third of the oven. Preheat oven to 425 degrees. To roll out crusts: Once dough has chilled, remove one dough ball from fridge. Spread a sheet of wax paper on a large surface. Place dough on wax paper and cover with another sheet of wax paper. Press dough down to a disk shape. Don’t worry if it cracks a bit. Using a rolling pin, roll out into a circle slightly larger than pie dish. Roll with quick strokes working outward from center, rolling as evenly as possible, so it will be the same thickness throughout. Once rolled out, gently peel off top sheet of wax paper. Put pie dish on top of rolled out dough and flip. Using your fingers, push the crust into the pie dish all the way around. Then very gently, pull off the sheet of wax paper. This is the best way I’ve ever found to get the crust into the pie dish without breaking or over-handling it. Prick the crust along the bottom about 6 times with the prongs of a fork. Patch as necessary. Refrigerate while you roll out the top crust. Again, place the dough ball between two sheets of wax paper (be sure to use two new sheets), press down into a disk, and roll out to slightly larger than the pie dish. Once rolled out, remove bottom crust from fridge, and spoon apple mixture into dish. Peel top sheet of wax paper off top crust. Flip carefully so it lies on top of the pie. Using your fingers, press the top crust onto the outer edge of the pie dish, all the way around. Once it’s really attached all the way around, peel off the wax paper. Use fingers or a knife to remove any dough that hangs over edge of the pie dish and smooth edges. Using a sharp knife, cut about 6 slits along the top crust so that air may escape when baking. Cover edges with aluminum foil or, better yet, a pie crust shield, available at cooks’ stores or online. Cook pie at 425 degrees for 30 minutes. Slip a baking sheet underneath the pie to catch any drippings. Reduce heat to 350 degrees and cook another 30–45 minutes (40 minutes in my oven), until apple filling starts to bubble up through the slits on top and the crust is a lovely golden brown. Be sure to check your pie because ovens vary. Let cool completely on a rack for several hours so the filling really sets. If you wish to serve it warm, reheat it.

Nutritional Facts:

Serves: 5
Total Calories: 558
Calories from Fat: 243

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Apple Pie
Cherry Pie