Apple Pie W/cider Crust

-CRUST-
1 3/4 c All-Purpose Flour
1/4 c Whole Wheat Flour
1/4 c Apple Juice Concentrate
1/4 ts Salt
12 tb Sweet Butter

Preheat the oven to 425 degrees. Combine the apple slices, apple juice and
cinnamon in a large saucepan. Leave the saucepan uncovered. Simmer over low
heat until most of the liquid is absorbed into the apples, stirring
occasionally. The apples will be ready after about 30 minutes. Cool
slightly. Combine the white and whole wheat flours and salt in a bowl.
Combine 1/3 of the mixture with enough of the apple juice to form a paste.
Cut the butter into the remaining flour mixture until it resembles coarse
meal. Stir in the paste. Form a soft dough but do not knead. Roll out half
the dough and fit into the (9″) Pie Plate. Fill with the cooked apples.
Roll out the remaining dough and form a top crust. Place the top crust over
the filling and press the edges together with a fork. Prick a few vents in
the top crust. Bake for 10 minutes. Reduce the oven temperature to 375
degrees. Bake until golden brown (15-20 minutes). Serve warm, at room
temperature or cold. Excellent with sharp cheddar or vanilla ice cream.