Organic Apple Pie

August sees the Macro produce department alive with colour . It's apple season and still a little chilly . Lets comfort ourselves with an organic hot apple pie - mmm!

Pastry:

2 1/2 cup Macro organic unbleached flour
2 tablespoons Macro organic rice flour
1 teaspoon Sauniers macrobiotic salt
4 tablespoons Macro organic olive oil
220ml cold water

Filling:

8 medium (4 pounds) tart organic green apples
1 1/2 tablespoons organic lemon juice
1 1/4 cups Macro organic raw sugar
1/4 cup Macro organic unbleached flour
1 1/2 teaspoons Herbies organic ground cinnamon
1/4 teaspoon Sauniers macrobiotic salt
2 tablespoons Harmonie organic unsalted butter (optional)

1 egg white, beaten lightly - optional
1 teaspoon sugar for sprinkling (coarse sugar is nice) - optional

1. Mix flour and salt in mixing bowl. Pour in the olive oil, until mixture resembles the texture of tiny split peas.
2. When mixture is the right texture, add the ice water and combine with a fork. It may appear as if it needs more water, it does not. Quickly gather the dough into a ball.
3. Divide dough into two balls and flatten each into 4-inch-wide disk. Wrap each in plastic, and refrigerate at least 30 minutes.
4. Remove one piece of dough from refrigerator. If stiff and very cold, let stand until dough is cool but malleable.
5. Roll one dough disk on a lightly floured surface into a 12-inch circle. To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch regular or deep-dish pie plate. (Or you can fold dough in quarters, then place dough point in center of pie pan and unfold dough, whatever is easiest for you.)
6. Gently press dough into sides of pan, leaving portion that overhangs edge of pie pan in place. Refrigerate while preparing apple filling.
7. Adjust oven rack to center position and heat oven to 425*F (220*C).
8. Peel, core, and cut apples into slices no larger than 1/2-inch thick. Gently toss the apple slices with the lemon juice.