Oatmeal-Nut Crunch Apple Pie

To prepare crust:

1. Whisk the flours and salt in a medium bowl.
2. Cut in 4 tablespoons butter and cream cheese using a pastry blender or a fork until the mixture is pea sized.
3. Add oil; stir until evenly moistened.
4. Sprinkle water over the mixture; toss with a fork to combine.
5. Gather into a ball, press into a disk and wrap in plastic.
6. Refrigerate for at least 30 minutes or up to 2 days.
7. Roll the dough into a 14-inch circle between 2 large pieces of parchment or wax paper.
8. Peel off the top sheet and invert the dough into a 9-inch pie pan.
9. Peel off the remaining paper. Press the dough firmly into the bottom and up the sides of the pan.
10. Tuck the overhanging dough under, forming a double-thick edge.
11. Crimp the edge with your fingers.
12. Using a fork, prick the dough in several places. Refrigerate the crust for 15 minutes.
13. Position a rack in the lower third of the oven; preheat to 375°F.
14. Bake the crust for 15 minutes. Remove from the oven and let cool, about 30 minutes.

To prepare filling:

1. Combine apples, agave, lemon juice and 1/2 teaspoon cinnamon in a large bowl.
2. Let stand for 10 minutes.
3. Sprinkle 2 tablespoons all-purpose flour over the apples and toss again; mound the filling into the cooled crust.
4. Coat the crust edges with cooking spray, return the pie to the oven and bake for 30 minutes.

Meanwhile, prepare topping:

1. Combine 1/2 cup whole-wheat flour, oats, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and 1/8 teaspoon salt in a medium bowl.
2. Cut in 2 tablespoons butter with a pastry blender or a fork until evenly distributed.
3. Stir in nuts.After the pie has baked for 30 minutes, remove it from the oven and scatter the topping over the apples.
4. Return it to the oven and bake until the topping is golden and the filling starts to bubble around the edges, 20 minutes more.
5. Cool for at least 1 hour before serving.

Make Ahead Tip: Prepare and refrigerate the dough (Step 1) for up to 2 days.