"Healthier" Apple Pie

Mmm.  There is absolutely nothing better than fresh apple pie.  Last weekend my husband really wanted some.  We are both attempting to lose weight, so this was kind of a what-to-do situation for me.  So, I decided to healthify it with pure, non-GMO cane sugar and whole wheat flour.  I figured it would be slightly healthier if I reduced the processed white flour and sugar.  Neither the kids nor the hubby could tell the difference!

Here is my "Healthier" Apple Pie:

Crust
2/3 c. Vegetable Shortening
2 Tbsp. Butter
2 c. Whole Wheat Flour
1 tsp. Salt
3 to 4 Tbsp. Cold Water

Cut butter and shortening into flour and salt using a pastry blender until the mixture looks like a bunch of small peas.  Sprinkle in the water, 1 tablespoon at a time, tossing with a fork until all the flour is moistened and pastry almost cleans the side of the bowl. 

Divide pastry in half.  Form each half into a ball.  Roll out (on a floured board) the first ball to the desired size (about 2 inches larger than your pie plate).  Put in pie plate.

Once you've added your filling, roll out the second half.  Place on top and crimp together the edges.  Prick several times with a fork to let steam escape.  Sprinkle about 1/2 Tbsp. of sugar on top for decoration.

Filling
1/2 c. Pure Cane Sugar
3 Tbsp. Whole Wheat Flour
1/2 tsp. Ground Nutmeg
1/2 tsp. Ground Cinnamon
Dash of Salt
6 c. Sliced Granny Smith Apples
1 Tbsp. Butter (cut into pieces)

Put the sliced apples in a large bowl.  Mix in sugar, flour, nutmeg, cinnamon and salt.  Pour into pie plate (with the crust already in it).  Put the pieces of cut up butter all over the top.  Now, finish up putting on your crust.

Bake at 425° for 40- 50 minutes.  If the crust gets too brown, you can put foil on it to prevent burning.