Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter, chilled and cubed
  • 8 tbsp ice water
  • 3 medium Granny Smith apples, peeled and sliced
  • 3 medium Bosc pears, peeled and sliced
  • 3/4 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 2 tbsp unsalted butter
  • 1 large egg
  • 1 tbsp sanding sugar

Instructions:

  1. Combine flour and salt in a food processor. Pulse 3 times to integrate.
  2. Add chilled butter cubes to the processor. Pulse in short bursts until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
  3. Slowly drizzle in ice water, pulsing just until the dough begins to clump together.
  4. Divide dough into two discs, wrap in plastic, and place in the freezer for 10 minutes.
  5. In a large bowl, combine sliced apples and pears.
  6. Toss fruit with granulated sugar, cornstarch, cinnamon, ginger, lemon juice, and salt until evenly coated.
  7. Pour the fruit mixture into a 9-inch deep-dish pie plate, mounding it slightly in the center.
  8. Dot the top of the fruit with small pieces of butter.
  9. Roll out the first dough disc and line the bottom of the plate. Top with the fruit filling, then roll out the second disc and place it over the top.
  10. Trim and crimp the edges to seal. Cut 4-5 slits in the top crust for steam. Brush with beaten egg and sprinkle with sanding sugar.
  11. Bake at 400°F (200°C) for 20 minutes, then reduce heat to 375°F (190°C) and bake for another 30 minutes until mahogany-colored.
  12. Cool for 1 hour to set before serving.