| 1 | Preheat the oven to 425 degrees. |
| 2 | Combine the apple slices, apple juice and cinnamon in a large saucepan. |
| 3 | Leave the saucepan uncovered. |
| 4 | Simmer over low heat until most of the liquid is absorbed into the apples, stirring occasionally. |
| 5 | The apples will be ready after about 30 minutes. |
| 6 | Cool slightly. |
| 7 | Combine the white and whole wheat flours and salt in a bowl. |
| 8 | Combine 1/3 of the mixture with enough of the apple juice to form a paste. |
| 9 | Cut the butter into the remaining flour mixture until it resembles coarse meal. |
| 10 | Stir in the paste. |
| 11 | Form a soft dough but do not knead. |
| 12 | Roll out half the dough and fit into the (9") pie plate. |
| 13 | Fill with the cooked apples. |
| 14 | Roll out the remaining dough and form a top crust. |
| 15 | Place the top crust over the filling and press the edges together with a fork. |
| 16 | Prick a few vents in the top crust. |
| 17 | Bake for 10 minutes. |
| 18 | Reduce the oven temperature to 375 degrees. |
| 19 | Bake until golden brown (15-20 minutes). |
| 20 | Serve warm, at room temperature or cold. |
| 21 | Excellent with sharp cheddar or vanilla ice cream |
