Apple And Pear Pie - cooking recipe

Ingredients

None None FOR THE PASTRY CRUST
2 1/2 cups flour
3/4 cup sugar
1/2 cup ground almonds
1 cup plus 2 tbsp (2 1/4 sticks) cold butter, chopped
1 None egg, lightly beaten
None None FOR THE PIE FILLING
4 None Granny Smith apples, peeled, cored and thinly sliced
4 None pears, peeled, cored and thinly sliced
1/4 cup plus 2 tsp sugar
1/2 tsp ground cinnamon
1 None lemon, peel finely grated
1 None egg white, lightly beaten

Preparation

For the pastry crust, sift flour into a large bowl. Stir in sugar and almonds. Rub in butter using fingertips until mixture resembles breadcrumbs.
Add egg and enough water (about 2 tbsp) to form a firm, pliable dough. Knead lightly. Form into a ball. Wrap in plastic wrap. Refrigerate for 30 mins.
For the filling, place apples, pears, 1/2 cup water, 1/4 cup sugar, cinnamon and lemon peel in a large saucepan on medium-high heat. Bring to a boil. Reduce heat to low; cover and simmer for 4-5 mins until almost tender. Drain excess liquid. Cool.
Preheat the oven to 400\u00b0F. Lightly grease a 10-inch pie plate.
Roll out two-thirds of the pastry between 2 sheets of parchment paper to 1/8-inch thickness. Transfer to pie plate. Refrigerate for 15 mins. Trim edges. Prick bottom with a fork. Place pie plate on a baking pan. Bake for 10 mins. Cool. Spoon filling into pie crust..
Roll out remaining pastry until large enough to cover pie. Brush pie edges with egg white. Cover with pastry, trimming edge.
Brush top with egg white and sprinkle with 2 tsp sugar. Cut slits in pastry to allow steam to escape. Bake for 10 mins.
Reduce oven temperature to 325\u00b0F. Bake for 20 mins until golden. Serve warm with ice cream, if desired.