Apple Pear Pie

Pie Crust

• 2 ½ cups flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup butter very cold, cut into small cubes
• ¾ cup ice cold water

Apple Pear Filling

• 3 medium ripe pears, peeled and thinly sliced
• 3 medium Granny Smith apples, peeled and thinly sliced
• ¾ cup granulated sugar
• 2 tablespoons corn starch
• 1 teaspoon lemon juice
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 3 tablespoons butter
• 1 large egg slightly beaten

1. For the crust, mix together flour, sugar and salt in a large bowl.
2. Add the cold cubed butter and cut it into the dough using a pastry cutter.
3. When butter and flour are clumps the size of peas, mix in the cold water.
4. Knead dough with your hands until it all comes together and there is no flour at the bottom of the bowl.
5. Divide the dough into two discs and wrap in plastic wrap.
6. Refrigerate dough for an hour before using. While the pie dough is chilling, make the pear apple mixture.
7. In a large bowl, combine the pears, apples, sugar, corn starch, lemon juice, cinnamon, and nutmeg.
8. Preheat oven to 350º. Roll out one disc of dough and ease it into a 9″ pie plate, and fill with fruit. Roll out the second disc of dough and cut out the strips for the top crust. Weave the lattice, pinching it with the bottom crust to seal.
9. Dot with butter, and brush on the egg wash. Place on a baking pan and bake for 60 to 65 minutes until golden brown. Let cool completely on a wire rack before serving.