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1
Whisk the flour, sugar, and salt together in a medium bowl.
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2
Rub 1/4 cup of the butter into the dry ingredients with your fingers until completely absorbed.
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3
Then rub in the remaining butter until it resembles cornmeal mixed with pea-size bits of butter.
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4
(If it gets warm and sticky, refrigerate it to chill.)
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5
Beat the egg with 3 tablespoons of the water; then drizzle it evenly over the dough.
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6
Lightly stir the dough together with a fork.
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7
(The dough should just hold together when you squeeze it together, with some dry crumbly bits.)
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8
If the dough is really dry, sprinkle it with the final tablespoon of water.
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9
(To make the dough in food processor, see below.)
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10
Divide the dough in half and wrap each half in plastic wrap and shape into disks.
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11
Refrigerate at least 1 hour or up to 2 days.
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12
(The dough can be frozen for 2 months.
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13
Defrost dough in the fridge overnight.)
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14
Finely grate the lemon zest and set aside.
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15
Peel, core and then slice both the apple and pear into 1/2-inch slices.
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16
Squeeze the lemon juice over the fruit, then toss fruit with the sugar, cinnamon, ginger, salt and nutmeg.
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17
Melt the butter in a large skillet over medium-high heat.
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18
Add the fruit and cook, stirring until the sugar dissolves and juices simmer, about 2 minutes.
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19
Reduce heat to medium, and cook, uncovered, until the fruit softens and the juices evaporate some, about 10 minutes.
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20
Evenly mix the flour into the fruit; then cook about a minute more to thicken the juices slightly.
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21
Stir in the vanilla and lemon zest; and remove from the heat.
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22
(The filling should resemble a tight compote.)
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23
Cool completely.
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24
Lightly dust the work surface with flour.
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25
Roll a disk of dough into an 11 to 12-inch circle.
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26
Transfer the dough to 9-inch glass pie pan (see photo), trimming so it hangs about 1/2-inch over the edge of the pan.
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27
Fill the crust with the prepared fruit so it mounds slightly in the center.
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28
Roll the remaining dough into a 12-inch circle.
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29
Brush the rim of the crust with some of the egg.
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30
Roll the dough onto the rolling pin and unroll it over the fruit so it hangs over the edge of the pie pan by about 1/2-inch.
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31
Trim crust if needed, reserving the scraps for decorations or for patching, if needed.
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32
Fold the top crust edge under the bottom one, then press the edges together to seal.
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33
Cut trimmed scraps into designs if desired and set aside.
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34
Flute the crust by pressing a finger into the crust against the other hand's index finger and thumb to make an even impression.
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35
Repeat every 1/2 inch around the pie to create a ruffled edge (see photo).
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36
Refrigerate the pie for at least 20 minutes.
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37
Meanwhile, place a rack in the lower third of the oven and heat to 425 degrees F.
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38
Brush pie with egg and place cut dough designs on top if desired.
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39
Brush again and sprinkle with sugar.
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40
Cut 6 to 8 small steam vents into the top of the dough.
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41
Place pie on a baking sheet and cook for 15 minutes, then reduce the temperature to 375 degrees F. Bake until the crust (both top and bottom) is golden brown, about 50 minutes more.
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42
If the edges begin to brown too quickly, cut a pie shield out of a piece of aluminum foil and cover the edges (see photo).
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43
Cool on a rack.
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44
Serve pie warm or at room temperature with whipped or ice cream.
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45
Keep pie, covered, at room temperature for a day, or refrigerate for up to four.
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46
Cook's Note: To make the dough in a food processor: Pulse the flour, sugar, and salt together in the bowl of the processor.
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47
Add a 1/4 cup of the butter and pulse until it resembles fine cornmeal.
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48
Add the remaining butter and pulse until the butter is in small pea-sized pieces.
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49
Beat the egg and 3 tablespoons of the water together, add and pulse 1 to 2 times, but don't let the dough form into a ball in the machine (see photo).
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50
If the dough is dry add pulse in the other tablespoon of water.
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51
Remove the blade and turn dough onto a large, sheet of plastic film.
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52
Use the sides of the film to bring the dough together, then wrap tightly to chill.
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53
Busy Bakers' Tips: The filling can be made up to 2 days ahead and refrigerated.
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54
The pie can be fully formed, except for brushing with egg and dusting with sugar, and frozen.
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55
Place the pie in the freezer for 30 minutes, to harden it slightly, and then double wrap it with plastic wrap.
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56
Freeze for up to 2 months.
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57
When ready to bake, unwrap the pie and brush it with egg and sprinkle with sugar.
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58
If baking from the frozen state, following baking temperatures above, the pie may need to bake slightly longer at 375 degrees F, about 1 hour 25 minutes.
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59
For a different finish, top with several slices of sharp cheddar cheese, and melt under the broiler for 2 minutes.
