Prepare the CRUST
In a mixing bowl, whisk together flour, whole-wheat pastry flour and salt.
Using a pastry cutter or a fork, cut in butter and cream cheese; cut until the mixture is crumbly.
Stir in oil; stir until mixture is completely moistened.
Add water and toss with a fork to combine.
Lightly flour your work area and knead the dough for 30 seconds.
Shape dough into a ball, press into a disk and wrap in plastic-wrap.
Refrigerate for 30 minutes.
In the meantime, prepare the FILLING.
Place apple slices in a mixing bowl and toss with lemon juice.
Add light brown sugar, cinnamon and nutmeg; toss to combine.
Sprinkle with flour and toss to combine; set aside.
Remove prepared dough from fridge.
Lightly grease a 9-inch pie dish with baking spray and set aside.
On a lightly floured surface, roll out the dough into a 14-inch circle.
Transfer dough to prepared pie dish; press dough firmly into the bottom and up the sides of the dish.
Prick the dough in several places with a fork.
Place back in the fridge for 15 minutes.
In the meantime, prepare the TOPPING.
In a small bowl, whisk together flour and baking powder; whisk until combined and set aside.
In your mixer's bowl, combine eggs, sugar and vanilla; beat for 1 minute or until pale yellow and fluffy.
Add flour mixture to egg mixture; set mixer on low and continue to mix until combined, about 15 seconds.
Preheat oven to 425.
Remove prepared crust from fridge.
Spoon previously prepared apple-mixture into the crust.
Pour cake batter over apples.
Bake for 10 minutes.
Reduce heat to 350 and continue to bake for 30 to 35 minutes, or until top is lightly browned and set.
Remove from oven and let cool at least 20 minutes.