Make the dough: In a large bowl, whisk the whole-wheat pastry flour, all-purpose flour, and salt. Cut in the cold butter with a pastry cutter or your fingertips until you see pea-sized bits. Stir in the yogurt and olive oil.

Add water carefully: Sprinkle in ice water, 1 tablespoon at a time, tossing with a fork until the dough just comes together. Press into two disks, wrap, and chill for at least 1 hour.

Prep the apples: Peel, core, and thinly slice the apples. Place in a bowl with lemon juice, maple syrup (or honey), coconut sugar, cinnamon, nutmeg, ginger, vanilla, cornstarch, and a pinch of salt. Toss well and let sit 10 minutes to draw out juices.

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

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

Fill the pie: Spoon the apple mixture into the crust and mound it slightly in the center. Pour any juices over the apples. This is flavor—don’t waste it.

Top crust: Roll the second disk into an 11–12 inch circle. Place over the apples. Trim excess, leaving about 1 inch overhang. Fold edges under and crimp. Cut 4–6 small slits in the top for steam, or create a simple lattice if you prefer.

Finish and bake: Brush the top with beaten egg for shine (optional) and sprinkle with coarse sugar. Bake at 400°F for 20 minutes. Reduce heat to 350°F (175°C) and bake 30–40 minutes more, until the crust is golden and the filling is bubbling through the vents.

Protect the edges: If the edges brown too fast, cover them with a pie shield or strips of foil during the last 20–30 minutes.

Cool completely: Set the pie on a rack and cool at least 3 hours before slicing. This helps the juices set so you get neat slices.