Make the crust. In a large bowl, whisk the whole-wheat pastry flour, all-purpose flour, and a pinch of salt. Cut in the cold butter with a pastry cutter or your fingertips until pea-sized bits form. Stir in the Greek yogurt. Add ice water 1 tablespoon at a time, tossing just until the dough holds together when pressed. Do not overwork.

Chill the dough. Divide the dough into two disks, wrap, and chill for 45–60 minutes. This relaxes the gluten and keeps the crust flaky.

Prep the filling. In a large bowl, toss sliced apples with lemon juice, maple syrup, coconut sugar, cinnamon, nutmeg, ginger (if using), vanilla, cornstarch, and salt. Let sit 10 minutes to start releasing juices.

Preheat the oven. Heat to 400°F (200°C). Place a baking sheet on the middle rack to preheat; it helps crisp the bottom crust.

Roll the bottom crust. On a lightly floured surface, roll one disk into a 12-inch circle. Fit into a 9-inch pie plate, letting the edges hang over slightly. Chill the lined plate while you roll the top crust.

Fill the pie. Spoon the apple mixture into the crust, mounding slightly in the center. Pour any juices over the apples. The filling will settle as it bakes.

Top and seal. Roll the second disk to about 11–12 inches. Lay over the apples. Trim excess, leaving about 1/2 inch overhang. Fold edges under and crimp. Cut 4–6 small slits in the top for steam. Brush with beaten egg and sprinkle with coarse sugar if using.

Bake hot, then reduce. Place the pie on the preheated baking sheet. Bake at 400°F for 20 minutes. Reduce heat to 350°F (175°C) and bake 30–40 minutes more, until the crust is deep golden and the filling bubbles through the vents.

Protect the edges. If the edges brown too fast, cover them with a pie shield or foil in the last 20 minutes.

Cool before slicing. Let the pie cool on a rack for at least 2 hours. This helps the juices set, so slices hold their shape.

Serve. Enjoy warm or at room temperature. A small dollop of plain Greek yogurt is a lighter swap for ice cream and adds protein.