Spiced Apple Pear Double-Crust Pies

Steps

1. Make the crust: whisk the flour, the salt and one-eighth of the granulated sugar (about 30 g) in a large bowl. Set the remaining granulated sugar aside for the filling.
2. Toss the cold butter into the flour mixture and press it into flat pieces, some pea-sized and some larger, with your fingers or a pastry cutter.
3. Stir the cider vinegar into the ice-cold water. Drizzle the vinegar water over the flour mixture a little at a time, tossing with a fork, until the dough holds together when squeezed.
4. Divide the dough into 4 equal pieces, flatten each into a disk, wrap, and chill for at least 1 hour.
5. Make the filling: in a large bowl toss the apple and pear with the lemon juice, then add the remaining seven-eighths of the granulated sugar (about 210 g), the brown sugar, the cornstarch, the cinnamon and the nutmeg and toss until evenly coated. Let stand 15 minutes.
6. Place a rimmed baking sheet on the lower rack and preheat the oven to 425°F (220°C).
7. Roll 2 of the dough disks into 12-inch rounds and fit them into two 9-inch pie plates, leaving the overhang.
8. Divide the filling and its juices evenly between the two crusts, mounding it in the center.
9. Roll the remaining 2 dough disks into 11-inch rounds and lay one over each pie. Trim, fold the edges under, crimp, and cut 4 steam vents in each lid.
10. Brush the lids of both pies with the beaten egg, using half on each pie. Chill the pies 15 minutes so the butter firms.
11. Bake the pies on the hot baking sheet for 20 minutes, then lower the oven to 375°F (190°C) and bake 40 to 50 minutes more, until the crust is deep golden and the juices bubble thickly through the vents. Cover the edges with foil if they brown too fast.
12. Cool the pies on a rack for at least 2 hours so the filling sets, then cut each pie into 6 slices.