Apple pie to freeze (4-5 servings)

INGREDIENTS
18 cups thinly sliced apples 
3 tablespoons lemon juice 
4 1/2 cups white sugar 
1 cup cornstarch 
2 teaspoons ground cinnamon 
1 teaspoon salt 
1/4 teaspoon ground nutmeg 
10 cups water 

DIRECTIONS
In a large bowl, toss apples with lemon juice and set aside. Pour water 
into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, 
salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 
2 minutes, stirring constantly. 
Add apples and return to a boil. Reduce heat, cover and simmer until 
apples are tender, about 6 to 8 minutes. Cool for 30 minutes. 
Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at 
room temperature no longer than 1 1/2 hours. 
Seal and freeze. Can be stored for up to 12 months. 

http://allrecipes.com/Recipe/Apple-Pie-Filling/Detail.aspx

Notes: I used about half the water, and 3/4 the cornstarch and sugar.  
That produced more than enough liquic.

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Whole wheat pie crust
http://www.wholefoodsmarket.com/recipes/dessert/piecrust_ww.html

7 tablespoons very cold butter 
1 1/4 cups whole wheat pastry flour 
1/8 teaspoon salt 
2 to 3 tablespoons ice water 
Cut the butter into tablespoons and then each tablespoon into quarters. 
Put cut butter in the freezer while mixing flour and salt. Mix the whole 
wheat pastry flour with the salt in a medium bowl or a food processor. 
Add the cold butter pieces and cut in using a pastry blender or by 
pulsing in the food processor. Add ice water, 1/2 tablespoon at a time 
until dough forms into a ball. Gather up and pat into a disk. If 
possible, refrigerate dough for 30 minutes before rolling out. When 
ready to use, roll dough out on a lightly floured board. Gently fold 
into quarters using a little flour as needed to prevent sticking. Place 
dough in pie plate and carefully unfold, fitting loosely and then 
pressing into place. Trim the edges and crimp for a decorative crust.

This dough can also be frozen for later use.

Notes: Made double -- for top and bottom of pie. Filled.  Brushed top 
with a little milk.  Cooked at 425 for 10 minutes, 350 for half an hour, 
but I think I'd do higher for longer and cook for less long since the 
filling is already cooked.