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1
In a large mixing bowl, combine the apples, pears, lemon zest, lemon juice, orange juice, and 1/2 cup sugar; set aside for 10 minutes.
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2
In a small bowl, combine the remaining 1/4 cup sugar, cornstarch, and five-spice powder; stir mixture into the fruit.
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3
Transfer filling to the chilled pie shell; smooth filling with you hands to even it out.
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4
Place the pie on the center oven rack of a 400u00b0 oven; bake for 30 minutes.
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5
To make the topping: put the flour, cornmeal, brown sugar, and salt in the container of a food processor; pulse several times to mix.
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6
Scatter the butter over the mixture; pulse until mixture resembles fine crumbs.
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7
Empty crumbs into a bowl and rub them between your fingers to make large, buttery crumbs; refrigerate until ready to use.
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8
Take pie out of oven and lower oven temperature to 375u00b0.
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9
Distribute crumbs evenly over top of pie; tamp them down lightly.
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10
Return pie to oven (rotate pie so that the part that faced the back of the oven now faces the front); place a foil-lined baking sheet onto the rack below to catch any spills.
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11
Bake for 30 minutes or until the juices bubble thickly around the edge.
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12
Transfer pie to a wire rack and let cool at least 1 hour before serving.
