Directions 14 steps | 120 Minutes
Measure and prep all ingredients.
Make the pie dough. In the bowl of an electric mixer fitted with the paddle attachment or a large bowl, sift the all-purpose flour, whole wheat flour, baking powder, and salt. (See notes.)
Add the butter and mix at low speed just until combined, about 20 seconds. Alternatively, use a pastry blender to cut the butter into the flour.
Add the shortening, egg, lemon juice, and vinegar and mix until just combined, about 20 seconds.
Add the water a little bit at a time until the mixture forms a dough. Add the crushed pecans, mix until just incorporated.
Transfer the dough to a floured work surface. Flatten the dough into a disc shape.
Wrap the dough with plastic wrap and refrigerate for at least 20 minutes.
On a floured work surface, roll the dough out into a circle that is about ¼-½ inch thick. Transfer the dough to a pie pan. Refrigerate the pie crust while making the apple pie filling.
Make the apple pie filling. In a medium saucepan over medium heat, add the sliced apples, brown sugar, butter, cinnamon, nutmeg and salt.
Cook for about 5 minutes, until the apple slices just start to soften. Turn off the heat and cool completely.
Preheat the oven to 350°F. Transfer the apple mixture to the prepared pie pan with whole wheat crust. Bake for 30 minutes.
While the pie is baking, prepare the crumble topping. In a small bowl, mix together the flour, brown sugar, powdered sugar, salt and pecans. (See notes.)
After the pie has baked for about 30 minutes, remove the pie from the oven and top with the crumble topping. Bake another 15 minutes or until crust is brown and filling is bubbling.
Let the pie cool before cutting and serving. Enjoy!
- A pre-made pie crust can be substituted for the whole wheat pie dough in this recipe.
- Walnuts can also be substituted for pecans.
- If you like a granola-like topping for the crumble, you can add 1/2 cup of oats to the crumble topping.