Cardamom Apple Pear Lattice Pies

Steps

1. Pulse the almonds in a food processor until finely ground, about the texture of coarse flour.
2. In a large bowl, whisk the flour, ground almonds, three-quarters of the granulated sugar and three-quarters of the salt.
3. Stir in the melted butter, the beaten egg and the cold water until a soft, evenly moistened dough forms.
4. Divide the dough: set aside one-third for the lattice, then split the remaining two-thirds in half, one half per pie.
5. Press each half evenly over the bottom and up the sides of a 9-inch pie plate, about 1/4 inch thick, firming the rim with your fingers.
6. Shape the lattice portion into a flat rectangle, roll it between two sheets of parchment to about 1/8 inch thick, and slide it onto a tray. Chill the lattice dough and both crusts for 30 minutes.
7. While the dough chills, heat the oven to 400°F (200°C) with a rack in the lower third and a foil-lined baking sheet on it.
8. In another large bowl, toss the apple and pear slices with the lemon juice and lemon zest.
9. In a small bowl, mix the brown sugar, cornstarch, cardamom, cinnamon and the remaining one-quarter of the salt, then toss this mixture with the fruit until evenly coated.
10. Divide the fruit filling and its juices evenly between the two chilled crusts, mounding slightly in the center.
11. Cut the chilled lattice dough into strips about 3/4 inch wide. Weave half the strips over each pie in a lattice, trim the ends and press them onto the rim.
12. Brush the lattice with the milk and sprinkle it with the remaining one-quarter of the granulated sugar.
13. Set the pies on the hot baking sheet and bake 20 minutes, then lower the oven to 375°F (190°C) and bake 40 to 45 minutes more, until the lattice is deep golden and the filling bubbles thickly through the gaps. Cover the edges with foil if they brown too fast.
14. Cool the pies on a rack for at least 3 hours so the filling sets, then cut each pie into 6 slices.