Whole Wheat Maple Apple Pie

Steps

1. Whisk the whole wheat flour, all-purpose flour, salt and 10 g of the sugar in a large bowl.
2. Cut in the butter with a pastry cutter or your fingertips until most pieces are pea-sized.
3. Drizzle in the ice water a little at a time, tossing with a fork, until the dough holds together when squeezed. You may not need it all.
4. Divide the dough in two, pat each into a disk, wrap and chill for at least 1 hour.
5. Toss the apple with the lemon juice, maple syrup, brown sugar, remaining sugar except 10 g for the top, cornstarch, cinnamon and nutmeg. Let stand 15 minutes.
6. Heat the oven to 425°F (220°C) with a rack in the lower third and a baking sheet on it.
7. Roll one disk into a 12-inch circle on a floured surface and fit it into a 9-inch pie plate, leaving the overhang.
8. Pile in the apple filling and its juices, mounding it in the center.
9. Roll the second disk into an 11-inch circle and lay it over the filling. Trim, fold the edges under and crimp. Cut 4 or 5 steam vents.
10. Brush the top with the milk and sprinkle with the reserved sugar. Chill 15 minutes while the oven finishes heating.
11. Bake on the hot sheet for 20 minutes, then lower the oven to 375°F (190°C) and bake 40 to 50 minutes more, until the crust is deep golden and the juices bubble thickly through the vents. Cover the edges with foil if they brown too fast.
12. Cool the pie on a rack for at least 2 hours so the filling sets, then cut into 8 slices.