Lattice-Topped Apple Pie

Prepare pie: Arrange apples in a 2-quart rectangular baking dish; set aside. Combine sugar and cinnamon in a small bowl; set aside 1 teaspoon of the mixture. Stir cornstarch into remaining sugar mixture. Sprinkle cornstarch mixture onto apples; toss to combine. Set aside.

Prepare pastry dough: Stir together all-purpose flour, whole-wheat pastry flour, toasted wheat germ and ground nutmeg n a medium bowl. Use a pastry blender to cut in butter until mixture resembles coarse crumbs. Sprinkle 1 tablespoon cold water over part of mixture; toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon cold water at a time until moistened. Form dough into a ball.

Preheat oven to 375 degrees F. Flatten pastry dough on a lightly floured surface. Roll dough from center to edges into a 10x5-inch rectangle. Cut pastry lengthwise into nine 1/2-inch-wide strips. Carefully place 4 pastry strips lengthwise over reserved apples, place remaining 5 pastry strips crosswise over the apples, spacing strips evenly to form a lattice-style crust. Trim pastry strips; tuck ends into dish. Brush pastry with milk, sprinkle with reserved sugar mixture.

Bake for 40 to 45 minutes or until apples are tender, covering with foil, if necessary, to prevent overbrowning. Serve warm or cool.