Apple Pear Ginger Pies, Whole Wheat Crust

Steps

1. Make the pastry: in a large bowl whisk the whole-wheat flour, all-purpose flour, salt and granulated sugar.
2. Rub or cut in the cold butter until the largest pieces are pea-sized.
3. Drizzle in the ice-cold water a little at a time, tossing with a fork, until the dough holds together when squeezed.
4. Divide the dough into 4 equal pieces: two for bottom crusts and two for lids. Flatten each into a disk, wrap and chill for at least 1 hour.
5. While the dough chills, make the filling: in a second large bowl toss the apple and pear with the lemon juice.
6. Add the brown sugar, molasses, cornstarch, grated fresh ginger, ground ginger and cardamom to the fruit and toss until evenly coated. Let it stand 15 minutes.
7. Place a rack in the lower third of the oven, set a baking sheet on it and preheat to 400°F (200°C).
8. Roll 2 of the dough disks into 12-inch rounds and fit them into two 9-inch pie plates.
9. Spoon half of the filling, with half of its juices, into each crust.
10. Roll the remaining 2 disks into 11-inch rounds and lay one over each pie as a full lid. Trim, seal and crimp the edges, then cut 4 steam vents in each lid.
11. Brush the lids with the beaten egg, using half for each pie. Chill the pies 15 minutes.
12. Bake on the hot sheet for 20 minutes, then lower to 375°F (190°C) and bake 40 to 45 minutes more, until the crust is deep golden and the juices bubble thickly through the vents. Tent with foil if the edges brown too fast.
13. Cool the pies on a rack for at least 2 hours so the filling sets, then cut each into 6 slices.