Apple Pie W/cider Crust

Preheat the oven to 425 degrees. Combine the apple slices, apple juice and cinnamon in a large saucepan. Leave the saucepan uncovered. Simmer over low heat until most of the liquid is absorbed into the apples, stirring occasionally. The apples will be ready after about 30 minutes. Cool slightly. Combine the white and whole wheat flours and salt in a bowl. Combine 1/3 of the mixture with enough of the apple juice to form a paste. Cut the butter into the remaining flour mixture until it resembles coarse meal. Stir in the paste. Form a soft dough but do not knead. Roll out half the dough and fit into the (9") Pie Plate. Fill with the cooked apples. Roll out the remaining dough and form a top crust. Place the top crust over the filling and press the edges together with a fork. Prick a few vents in the top crust. Bake for 10 minutes. Reduce the oven temperature to 375 degrees. Bake until golden brown (15-20 minutes). Serve warm, at room temperature or cold. Excellent with sharp cheddar or vanilla ice cream.