How to make the crust:
3 cups Fresh Ground (FG) Whole Organic Red Wheat
1 tsp sea salt
1/2 C Olive Oil
1/2 C Water

Preparing the Pie Plates for cooking:

If you would like to see the pie crust in the plates before I added the apples go to this entry on Whole Wheat Sugar Cookies to see a visual. I did not have enough dough to fill up the second pie plate, so next time we make this recipe, I will probably just do one pie and put a double crust with some on the bottom and some laced on top.
The next video clip is of the spices being ground. The recipe for the apple mixture is:
3 lbs of Organic Granny Smith apples peeled and sliced
juice of one lemon
2 C Agave Sweetner
1 tsp sea salt
4 Cardamon Pods (just the seeds)
8 Whole Cloves
1 Cinnamon Stick
1 TBS Whole Flax
1 TBS Whole Fennel
1/2 of a nutmeg fresh ground with a nutmeg grater
I’m not sure why the sound on this video clip did not register, but here is the picture. I used the mortar and pestal to get the cardamon seeds out of the pods and threw them into my electric spice mill with the rest of the spices and seeds.
After fresh grinding the spices and juicing the lemon, I threw all of the ingredients in with the apples and mixed them well.

I poured the apple and spice mix into the pie crusts, which I had prebaked for twenty minutes, and then baked them at 350 for about 40 minutes. Here is a clip of the finished pies:

Truth be known only Paul and I ate the pie. The children all chowed down on the other desserts we made that night and would not even try the pies. But I enjoyed eating it for several days, and one morning had a breakfast of pie and some herbal tea. It was yummy. The spices help preserve the pie, and it actually tasted better after it had sat for a couple days in our covered cake plate.
Jenny Hatch