Spiced Apple and Pear Pie

Peel, core and then slice both the apples and pears into 1/2-inch slices. Squeeze the lemon juice over the fruit, then toss fruit with the sugar, cinnamon, ginger, salt and nutmeg.

Melt the butter in a large skillet over medium-high heat. Add the fruit and cook, stirring until the sugar dissolves and juices simmer, about 2 minutes. Reduce heat to medium, and cook, uncovered, until the fruit softens and the juices evaporate some, about 10 minutes. Evenly mix the flour into the fruit; then cook about a minute more to thicken the juices slightly. Stir in the vanilla and lemon zest; and remove from the heat. (The filling should resemble a tight compote.) Cool completely.

Meanwhile, place a rack in the lower third of the oven and heat to 425 degrees F.

Brush top crust with egg and place cut dough designs on top if desired. Brush again and sprinkle with sugar. Cut 6 to 8 small steam vents into the top of the dough. Place pie on a baking sheet and cook for 15 minutes, then reduce the temperature to 375 degrees F. Bake until the crust is golden brown, about 50 minutes more. If the edges begin to brown too quickly, cut a pie shield out of a piece of aluminum foil and cover the edges (see photo). Cool on a rack. Serve pie warm or at room temperature with whipped or ice cream.