We like the contrast between a savory pastry and the sweetness of the fruit in this Apple Pie. And we love apples cooked with cloves, but if you prefer cinnamon, discard the cloves,... and mix ½ teaspoon of ground cinnamon with the brown sugar to toss with the fruit in step 3.
Preheat the oven to 375 degrees. Prepare the dough as described here.
Peel and core the apples and cut them into chunks. Toss with brown sugar. Set aside.
Flour a clean countertop and roll out the larger ball of dough to fit the pie plate with a little overhang. Slip the pastry disc onto the pie plate and press into the bottom of the plate to fit. Fill with the apples. Dot with the cloves, if using.
Roll out the second ball just big enough to cover the fruit. Brush the edges of the lower pie crust with milk or water and lay the disk on top. Pinch the edges together to seal the pie. Trim off any excess pastry and make two slits in the top of the pie to let the steam escape. Brush the pie with milk or beaten egg to give it a slight golden glaze. Bake 35 to 40 minutes until the pastry is golden and crisp. Eat warm or at room temperature.
If you cannot find whole wheat pastry flour then substitute half whole wheat flour and half all-purpose flour. Just swapping in whole wheat flour will result in a drier and grittier crust.