Classic American Apple Pie

In a food processor, combine whole-wheat flour, 250 grams (approximately 1 cup) pastry flour, 30 grams (approximately 1/4 cup) granulated sugar and 1 generous pinch of salt and pulse to combine.

Cut butter into small pieces and place in food processor. Pulse to combine. 

Add vinegar and 10-12 tablespoons ice-cold water and process to a smooth dough as quickly as possible.

Divide dough into 2 equal portions, wrap each in plastic wrap and let rest for about 2 hours in the refrigerator. (The dough can be made up to 2 days in advance.)

Rinse lemon in hot water and wipe dry. Finely grate 1 teaspoon lemon zest and squeeze 1 tablespoon lemon juice. Mix 70 grams (approximately 1/4 cup) granulated sugar, the brown sugar, remaining flour, lemon zest and juice and cinnamon in a bowl.

Peel apples, cut into quarters, remove seeds and cut into very thin slices.

Add apples to brown-sugar mixture in bowl and toss to combine well. 

Roll out dough on a floured surface into 2 rounds, each about 30 cm (approximately 12 inches) in diameter.

Press 1 dough round into bottom and up side of tart pan (or springform pan).

Pour apple filling into tart pan. With a pizza cutter, cut other dough round into strips, about 2 cm (approximately 3/4 inch) wide.

Weave dough strips over filling, pressing firmly on edges.