Autumn Apple and Pear Lattice Pie

By Gazelle

Ingredients

• Pastry:
• 2 1/2 cups flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 3/4 cup cold butter, cut into small pieces
• 6 tablespoons cold shortening, cut into small pieces
• 8 tablespoons ice water, or as needed
• Filling:
• 1 cup sugar
• 3 tablespoons flour
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 2/3 pounds Granny Smith apples - peeled, cored and cut into 1/4-inch-thick slices
• 1 2/3 pounds firm ripe Anjou pears - peeled, cored and cut into 1/4-inch-thick slices
• 1 egg yolk
• 2 teaspoons water
• 1 tablespoon butter, cut into bits
• 1 tablespoon white sugar

Preparation

Step 1

Combine 2 1/2 cups flour, 1 tablespoon sugar, and 1/4 teaspoon salt in a large bowl. Cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in ice water, 1 tablespoon at a time, until mixture forms a ball. Divide dough in half and flatten each half into a 5-inch disk. Wrap in plastic wrap and chill at least 1 hour or up to 8 hours (overnight).

Combine 1 cup sugar, 3 tablespoons flour, cinnamon, ginger, nutmeg, and 1/4 teaspoon salt in large bowl. Add apples and pears and toss to coat well.

Preheat oven to 425 degrees F (220 degrees C). Position 2 racks in lower third of oven. Put a sheet of foil just a few inches larger than pie plate on bottom rack to catch drippings