Fall Harvest Apple Pie

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Crust
1 cup whole wheat flour
1/2 cup ground oatmeal
1/2 teaspoon sea salt
2 teaspoons apple cider vinegar
2 tablespoons ice water
1/4 cup olive oil
1/4 cup butter

Filling
8 cups Braeburn apples, peeled and thinly sliced
3 tablespoons whole wheat flour
3 tablespoons apple butter
1 tablespoon fresh squeezed lemon juice
1/8 teaspoon sea salt
2 tablespoons honey
1 vanilla bean, cut open lengthwise and seeds scraped out

To make crust, stir the flour, oatmeal and sea salt together in medium
bowl. In small bowl, whisk together vinegar and water. Use a pastry
blender to cut olive oil and butter into the flour until mixture
resembles coarse meal. Drizzle in the vinegar mixture and toss with a
fork unitl the dough is evenly moist. Stir until a dough forms.
Divide into two pieces, 1 slightly larger in diameter than the other.
Press each into 6-inch disk and wrap in plastic. Chill for at least 1
hour and up to 2 days.

Between 2 sheets of plastic wrap, roll the larger dough disk into a 12-
inch circle. Remove the top piece of plastic and lift the bottom
piece from opposite corners and invert it into 9-inch pie dish. Press
the dough into pan and peel off plastic. Roll the second piece of
dough in same way, sliding onto sheet pan and refrigerate for later
use as top crust.

Preheat oven to 450F degrees. Put apple slices in big bowl and
sprinkle with flour and toss. In small bowl, stir together apple
butter, lemon juice, sea salt, honey and vanilla bean. Stir into the
apples. Spoon the apples into the crust and press down gently.

Grab the second piece of dough from refrigerator and slide it over
filled pie. Press dough into place firmly. Trim, seal and crimp the
edges. Use paring knife to cut 4 slits in top of pie to vent.

Bake for 15 minutes. Reduce temperature to 350F degrees and bake for
an additional 45 minutes until brown and bubbly. Let cool 1 hour
before slicing.

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