2 cups unbleached all-purpose white flour
1 cup whole-wheat flour
1 1/2 teaspoons salt
1 cup unsalted butter, frozen (or 1/2 cup unsalted butter and 1/2 cup shortening, frozen)
4 to 6 tablespoons ice water
1 cup brown sugar
3 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon gresh grated ginger
7 cups peeled, cored, and sliced apples (I use a mix of Fuji and Granny Smith; you can use whatever you like)
2 tablespoons unsalted butter, cut into cubes
Make the crust:
Sift the flours and the salt into a mixing bowl.
On a box grater, grate the butter into to the flour mixture. (If you’re using shortening, cut it into 1/4-inch cubes before adding to the flour.)
Mix together until the mixture looks like wet sand or coarse crumbs.
Add water by the tablespoon, stirring with a fork just until the dough comes together.
Form the dough into a disk and refrigerate 30 minutes.
Cover your work surface with parchment or waxed paper; sprinkle it and your rolling pin with flour.
Place the dough on the flour, then sprinkle it lightly with flour. Cover with another sheet of parchment or waxed paper.
Roll the dough out into a round, rolling out from the center and turning the dough one quarter-turn clockwise after each roll. Roll the dough out to about 1/16 inch thick.
Lay your rolling pin across the dough and use the parchment to flip it over the rolling pin. Peel the paper off the dough and lay the dough in your pie pan. Press it into the pan and freeze while you're making the filling.
Make the filling:
In a bowl, whisk together the brown sugar, flour, cinnamon, salt, ginger, and cayenne. Add the apples and toss until they are coated. Pour into the pie shell and dot with the butter cubes. Refrigerate while you roll out the top crust.
Lay the top crust over the the filling. Trim off the excess crust, leaving about 1/4 inch around the edge. Use a fork or your fingers to crimp the edge. Cut vents in the top so the steam can escape while the pie bakes. Freeze while heating the oven.
Heat the oven to 400°F. Bake the pie in the center of the oven for about 50 minutes, rotating it about halfway and checking to make sure the edges aren't browning too fast (loosely cover them with foil if they are).
Let the pie cool slightly on a wire rack before cutting into it.