Oil Pastry ¾ cup all-purpose flour
¼ cup whole wheat pastry flour or whole wheat flour
¼ teaspoon salt ¼ cup fat-free milk
3 tablespoons cooking oil Pie
¼ cup brown sugar or brown sugar substitute (see Tips) 1 tablespoon all-purpose flour
1 teaspoon apple pie spice 4 medium red and/or green cooking apples, cored, quartered, and thinly sliced 1 medium Anjou, Asian, or Bartlett pear, cored, quartered, and thinly sliced 1 (15 ounce) can unpeeled apricot halves in light syrup, rinsed drained, and sliced
Preheat oven to 375°F. Oil Pastry: In a medium bowl, stir together all-purpose flour, whole wheat pastry flour or whole wheat flour, and salt. Add milk and oil all at once to the flour mixture. Stir lightly with a fork until all is moistened. Form into a ball. Cover and set aside. In a very large bowl, combine brown sugar, flour, and apple pie spice. Add apple slices, pear slices, and apricot slices or blueberries. Toss gently to coat. Transfer fruit mixture to a 9-inch pie plate. On a floured surface, use your hands to slightly flatten the pastry. Roll dough from center to edge into a circle about 12 inches in diameter. Cut 5 to 6 slits on top of crust. To transfer pastry,** wrap it around the rolling pin. Unroll pastry atop fruit mixture. Trim pastry to ½ inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Place pie plate on a foil-lined baking sheet. To prevent overbrowning, cover edge of pie with foil. Bake for 30 minutes; remove foil. Bake for 10 to 15 minutes more or until apples are tender and filling is bubbly. Cool about 1 hour. Serve slightly warm.