KATHIE'S APPLE, PEAR, GRAPE PIE

Ingredients:

Pie Crust (double crust)

2 cups freshly-ground whole wheat flour (use hard or soft white wheat ground fine)
2 sticks butter, organic
2 Tbls Sucanat
pinch of salt
cold water

Pie Filling

1 large or 2 medium apples, cored, peeled & cut into small pieces
2 large pears, cored & cut into pieces-leave skin on
1 cup seedless or seeded grapes-cut in half after measuring
1/4-1/3 cup currants (raisins may be used if cut in half)
1/2-2/3 cup chopped pecans
1/2 stick butter, organic, melted
2 Tbls. freshly-ground whole wheat flour (any grain will work–grind fine)
1/2 cup Sucanat
1/4 cup honey
1/2 cup orange juice

How to:

Pie Crust

In large mixing bowl add flour, salt and butter.
Cut butter into flour until well mixed.
Add cold water 1 Tbls at a time to center of flour mixture, mixing and mashing with a fork until all flour mixture takes on the consistency of pie dough.
Form dough into a ball shape and divide in half.
* Roll out first half and place in bottom of 9" pie pan.
Add pie filling.
Roll out remaining dough.
Cut into 1/2-inch strips for lattice top.
Form lattice work.
Add remaining strips around edge, pinching with fingers to form edging.
* Rolling between two pieces of waxed paper is easiest way

Pie Filling

Mix all ingredients together in large glass bowl.
Pour into unbaked pie shell and add lattice top.
Preheat oven to 425 degrees.
Bake for 10 minutes.
Lower temperature to 375 degrees and continue to bake until pie crust is golden and contents are bubbly, approximately 35 minutes.

Serve warm.