Maple syrup and oil work into whole wheat and white flours for small, moist crumbs, blanketing apples tossed with lemon juice, cinnamon, and allspice inside a chilled, hand-rolled crust.
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Preheat oven to 350°F.
Roll out pie dough and line pie plate. Trim and form edges, cover, and chill for at least 30 minutes .
In small bowl, whisk together flours. In separate bowl, whisk together oil and maple syrup. Slowly drizzle oil and maple syrup mixture into flour mixture. Stir lightly to form small, moist crumbs. Cover and chill.
In 10-inch sauté pan, heat oil. Add apple slices and sauté until apples are slightly softened. Set aside to partially cool.
In large bowl, combine apples, maple syrup, lemon juice, vanilla, spices, salt, and flour. Toss until apples are well coated.
Place filling in pie shell. Top with crumbs. Loosely cover crust with tented foil to keep edges from browning too quickly.
pie for 40-45 minutes or until apples are tender and crust is firm. Remove foil 10 minutes before removing pie from oven.
Cool pie before serving.
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