First, in a sieve over a large bowl combine 1 cup of whole wheat flour, ½ cup of all purpose flour, and ½ teaspoon of salt.
Sift the ingredients into a bowl.
Transfer the water to a bowl.
Next, add ¼ cup of oil.
Use your fingertips to combine the olive oil and flour to create a breadcrumb-like texture. This is essential for achieving that perfectly flaky, crisp pie crust.
Add water to the bowl a splash at a time, and continue using your hands to work everything into a dough.
You want just enough water to bind the mixture together and create a tight dough. Do not knead! Gently bring the dough together to form a ball, and cover.
Next, peel and core the apples.
Place the apple slices in a large bowl. Then add ¼ teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, 2 tablespoons of demerara sugar (or brown sugar, or granulated white sugar or raw sugar), and 2 tablespoons of whole wheat flour.
On a floured surface, divide the dough in half. Set aside one section of the dough. Preheat oven to 180°F for 15 minutes before baking.
Use a rolling pin to roll the dough out into an even layer that is about ¼ inch thick. Next, roll the flattened dough up and over the rolling pin. The dough will still be faintly sticky, therefore it’s important you continue lightly dusting with flour.
Thoroughly grease a pie pan before carefully transferring the dough to the dish. Use your fingers to gently push the crust into place.
Add a layer of the prepared apples, then top with butter or oil.
Stack on top to make a second layer of dipped biscuits. Depending on the size of the pan, you can make 2 to 3 layers.
Now pour half of the chocolate icing over the biscuit layers, and spread it evenly but gently with a spatula. Tilt the pan a bit so that the chocolate icing spread all over the biscuit layer.
Make another third layer of coffee solution dipped biscuits.
Then make a fourth layer.
Finally, pour the remaining chocolate icing and spread it evenly.