Filling
4 cups sliced, peeled apples (4 medium)
1 1/3 cups prepared mincemeat
1/2 cup sugar
2 tablespoons flour
1/2 teaspoon grated lemon peel
1 tablespoon lemon juice

Topping
1 egg white
2 tablespoons water
1 teaspoon sugar (1 to 2 tsp)

Heat oven to 375F. LIghtly spoon flour into measureing cup; level off. In medium bowl,
combine whole wheat flour, 1 cup all purpose flour, 2 tablespoons sugar and salt; blend
shortening until mixture resembles coarse crumbs. Gradually add water to flour mixture
while tossing and mixing lightly with fork. Add additional water, 1 teaspoon at a time, until dough is just moist enough to hold together. Shape dough into 2 balls. Flatten balls; smooth edges. Roll 1 ball lightly on floured surface from center to edge into circle 1 1/2 inches large than inverted 9-inch pie pan. Fold dough in half; fit evenly into pan. Do not stretch. Trim bottom pastry even with pan edge. Roll out remaining dough; set aside.

In large bowl, combine all filling ingredients; spoon into pastry-lined pan. Top with remaining pastry; fold edge of top pastry until bottom pastry. Flute edge; cut slits in several places. Combine egg white and 2 tablespoons water; brush over crust. Sprinkle lightly with sugar. Bake at 375F for 40 to 50 minutes or until apples are tender. 8 servings.

Contributor's Tip: Cover edge of pie crust with strip of foil during last 10 to 15 minutes of baking to prevent excessive browning.

HIGH ALTITUDE--Above 3500 Feet: Bake at 375F for 50 to 60 minutes.