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1
To make the shingled pie: On a lightly floured surface, roll out 1 disk of dough to a 13-inch round.
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2
Fit dough into a 9-inch pie plate, and trim dough, leaving a 1/4-inch overhang (reserve scraps).
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3
Refrigerate or freeze until firm, about 30 minutes.
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4
Roll out second disk 1/8 inch thick.
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5
With a 2-inch heart-shaped cookie cutter, cut out 48 hearts, using scraps from bottom crust if necessary.
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6
Transfer to a parchment-lined baking sheet; refrigerate or freeze until firm, about 30 minutes.
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7
In a large bowl, whisk together granulated sugar, cornstarch, salt, and cinnamon.
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8
Add pears, raspberries, and lemon juice, and gently toss to coat.
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9
Spoon mixture into pie shell, piling fruit in center.
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10
Dot with butter.
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11
Tuck overhang under, flush with rim.
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12
Brush edge lightly with water.
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13
Arrange 22 hearts around edge of pie: Press hearts gently onto edge, alternating direction and overlapping slightly.
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14
(To help hearts stick, lightly brush each with water.)
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15
Repeat, overlapping 16 hearts for second circle.
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16
Repeat, overlapping 10 hearts, points in, for final circle.
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17
(Points will create a star-shaped vent about 1 1/2 inches wide.)
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18
Combine egg yolk and the water in a small bowl.
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19
Brush piecrust with egg wash, then sprinkle with sanding sugar.
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20
Refrigerate or freeze pie until firm, 30 minutes.
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21
To make the cutout-heart pie: Following directions in step 1, leave second round of dough whole; cut out hearts in center using heart cutters in varying sizes.
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22
Transfer cut-out dough to a parchment-lined baking sheet, and refrigerate or freeze until firm, 30 minutes.
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23
Prepare filling as in step 2, but do not tuck overhang under dough.
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24
Lightly brush edge of shell with water, then drape top crust over filling, centering design.
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25
Trim dough, leaving a 1/2-inch overhang.
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26
Tuck overhang under bottom crust, flush with rim, then crimp edge.
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27
Whisk yolk and the water in a small bowl.
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28
Lightly brush entire piecrust with egg wash, then sprinkle with sanding sugar.
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29
Refrigerate or freeze pie until firm, 30 minutes.
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30
Preheat oven to 400F, with rack in lowest third.
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31
Place pie on a parchment-lined baking sheet, and bake until crust is light golden, 20 to 25 minutes.
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32
Reduce heat to 375F.
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33
Bake until crust is golden brown and juices are bubbling, about 85 minutes more.
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34
Transfer to a wire rack; let cool completely before serving.
