1. If desired, peel apples. Core and slice (should be about 6 cups). Pleace apples in a 2-quart rectangular baking dish. In a small bowl combine sugar and cinnamon; set aside 1 tsp. of the sugar mixture. Stir cornstarch into remaining sugar mixture. Sprinkle cornstarch mixture over apples; toss to combine.

2. In a medium bowl stir together all-purpose flour, whole wheat pastry flour, wheat germ and nutmeg. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle 1 tablespoon water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat moistening flour mixture, using 1 T water at a time, until all of the flour mixture is moistened. Form dough into a ball.

3. On a lightly floured surface, flatten dough. Roll from centre to edges into a 10x5-inch rectangle. Cut pastry lengthwise into 9 strips, each about 1/2-inch wide. Carefully place 4 of the pastry strips crosswise over apples, spacing strips evenly to form a lattice-style crust. Trim pastry as needed. Tuck ends of pastry into the dish. Brush pastry with milk and sprinkle with reserved sugar mixture.

4. Bake in a 375 F. oven for 40 to 45 minutes or until apples are tender. Serve warm or at room temperature.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.