Healthy Whole Wheat Apple Crumble Pie

Instructions

1. 1
   In a large mixing bowl, combine the whole wheat flour and salt.
2. 2
   Cut the cold butter into small cubes and work it into the whole wheat flour using your fingers or a pastry blender until the mixture resembles coarse crumbs.
3. 3
   Sprinkle about 4 tablespoons of cold tap water over the mixture, one tablespoon at a time, gently mixing until the dough just begins to hold together when squeezed.
4. 4
   Take half of the dough, flatten it into a solid disk, wrap it tightly, and refrigerate. For the remaining half of the dough, pinch it together loosely with your fingers to form small, coarse clumps (this will be your crumble topping) and refrigerate that as well for at least 1 hour.
5. 5
   While the dough chills, peel, core, and thinly slice the apples. Try to keep the slices as even and uniform as possible for easy stacking.
6. 6
   In a large bowl, toss the sliced apples with the stevia sweetener powder, the juice from the lemon, corn starch, cinnamon powder, and nutmeg until evenly coated.
7. 7
   Preheat your oven to 200°C (400°F).
8. 8
   On a lightly floured surface, roll out the solid dough disk and gently press it into the bottom and up the sides of your pie dish.
9. 9
   To create the beautifully stacked look, take your apples and arrange them standing slightly upright in tightly overlapping concentric circles. Start from the outside edge of the crust and spiral your way into the center.
10. 10
    Take your chilled, crumbled dough pieces and scatter them evenly over the top of the arranged apples.
11. 11
    Bake for 20 minutes, then reduce the oven temperature to 190°C (375°F) and bake for another 35-40 minutes until the crumble is golden brown and the apples are tender.
12. 12
    Let the pie cool completely on a wire rack before slicing to allow the juices to set and keep the stacked layers intact.