Co-op Carrot Apple Pie

This is adapted from the New York Times Natural Foods Cookbook, Jean Hewitt. 

Crust:
3 cups whole wheat flour
1 cup mixed flours (rice, soy, buckwheat etc)
½ teaspoon sea salt
2/3 cup corn oil
strong, chilled peppermint tea

With hands, mix the oil into the flours until it almost forms a ball.  Add only enough tea to make a smooth dough, kneading as little as possible.  Cover and let rest 30 minutes.

Filling:
4 Red Delicious or Cortland apples, peeled or not, cored, finely chopped
1 cup carrot juice
¼ cup (4 tablespoons) apple butter
¼ teaspoon cinnamon
1/3 cup wheat germ
½ cup chopped or sliced almonds
½ cup raisins
tahini (sesame paste)

Preheat oven to 400F.  Roll out half dough between was paper sheets, and fit into 9-inch pie plate.  Arrange apples in pie shell. Combine carrot juice with apple butter, cinnamon, and wheat germ;  pour over apples.  Sprinkle with nuts and raisins.  Roll out remaining dough and cover apples, sealing edges, and making a steam hold.  Brush a very light film of tahini over the surface.  Bake 35-45 minutes until pastry is done.

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