Amaretto Sour Apple Pie with Whole Wheat Crust

I made this pie for my friend Diana in exchange for an evening of company while Carl was away.  Its not out of the oven yet, but it smells amazing.  I have high hopes.


Crust:
I used this Perfect Pie Crust recipe for an all butter crust, substituting whole wheat flour for the all purpose flour.  I didn't feel like my Ninja food processor did a great job of mixing everything together, and I ended up adding a bit more flour while rolling it out.


Filling:
7 cups thinly sliced peeled baking apples

• 1 tablespoon lime juice
• 1 cup turbinado sugar
• 1/4 cup brown rice flour
• 1 Tbsp amaretto
• 1 teaspoon vanilla
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 tablespoons butter or margarine
• 1 egg yolk
• 1 tablespoon water

• In a bowl, toss apples with lime juice. Combine sugar, flour, cinnamon, salt, vanilla, and amaretto, and nutmeg; add to apples and toss. Pour into crust; dot with butter. Roll out remaining pastry to fit top of pie; cut slits in top. Place over filling; seal and flute edges. Beat egg yolk and water; brush over pastry. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 40-45 minutes more or until crust is golden and filling is bubbly.

Filling based on this perfect apple pie recipe.