Apple and Redcurrant Pie

Crust:

3/4 cup butter
 2 cup flour (whole wheat, white wheat, whole wheat pastry, or oat)
1/2 cup water
1/4 tsp. salt

Cut the butter into the flour until it's crumbly and there's no dry powder.

Dissolve the salt into the water, then stir it into the flour and butter. Stir to make a soft dough. It will be a lot like cookie dough.

Stick it in the fridge to chill until hardened.

Preheat oven to 350 F.

Filling:

5 cups chopped apples
1/3 cup honey
1 Tbls. arrowroot powder, or flour, or corn starch
1/2 tsp. allspice
1/2 cup recurrant jelly*

Stir together the apples, arrowroot, allspice, and honey.

Roll out half the crust dough on a piece of waxed paper dusted with flour. Use flour as necessary on top and bottom to prevent sticking. Roll to 1/8".

Dust the pie tin with flour. Use the waxed paper to flip the crust over into the pie tin. Trim the edges and fill in any holes.

Spread the redcurrant jelly in the bottom of the crust, then put in the apple mixture.

Roll out the rest of the crust dough to make the top crust. Do whatever type of design you want.

Bake for 45-60 minutes, until the crust is golden brown and the apples are soft.

*If you have fresh or dried redcurrants available to you, make a sort of jam by cooking them with water and honey, and mashing them up. I have to buy jelly, which is not ideal because it has bad ingredients in it, but it's the best I can do.

Alternatively, you could stir the plain redcurrants in with the apples instead of using jam.