I already posted a recipe for whole-wheat pie crust. If I make another pie (if? bah! when!), I will use white whole wheat flour rather than "plain" whole wheat flour. The crust then would not look quite as strange as this one does.
As for the filling, this is a modification of the Land O' Lakes butter company's Blue Ribbon Apple Pie. The husband (who is not doing the Nutrition Challenge) gave it rave reviews and said he actually preferred this non-refined-sugar version because the taste of the apples was not overwhelmed by the sweetness. There are obviously a number of ways this could be tweaked; feel free to experiment. Here's the pie filling recipe:
1/2 cup honey (this replaces the 1/2 cup granulated sugar)
1/4 cup coconut sugar (this replaces the 1/4 cup brown sugar)
1/4 cup white whole wheat flower (this replaces the 1/4 cup all-purpose flour)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 cups tart cooking apples, peeled, sliced 1/4-inch (I used half Granny Smith and half golden delicious)
Preheat oven to 400 degrees F. Combine all filling ingredients; toss lightly to coat. Spoon apple mixture into prepared crust. Add a top crust over the filling. Trim, seal, or flute edge. Cut 5 or 6 large slits in crust. Cover edge of crust with 2-inch strip of aluminum foil or a pie shield. Bake 35 minutes. Remove aluminum foil or pie shield. Continue baking 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through the slits in the crust. Cool pie 30 minutes; serve warm. Store refrigerated.
And it's also darn good served cool or cold.