Instructions for Pie Crust:

1. In food processor combine flour, salt, sugar and mix until combined.
2. Scatter butter pieces over the flour and mix with pulses (can also use a pastry cutter or your hands)
3. The crust consistency should have bits no larger than the size of peas.
4. Put crust into the bowl, and sprinkle the water over the mixture. Fold in using a spatula.
5. Press down on the dough kneading until it starts to stick together.
6. Add up to two more tbs water if needed.
7. Flour your surface and rolling pin.
8. Divide dough into two balls and flatten each until about a 4th inch thick.
9. Wrap separately and put into fridge for at least an hour.
10. When ready to make the pie, again flour your surface and rolling pin.
11. Roll out each dough ball evenly to fit your pie plate.

Instructions for Pie:

1. Preheat oven to 475 F.
2. Combine 1/2 stick melted butter, cinnamon, and coat the apples and pears with them tossing gently in a bowl without breaking the apples and pears. Make sure they are all coated on each side of each slice.
3. Evenly spread out coated apples and pears onto a baking sheet lined with parchment paper or foil, and sprinkle evenly with a little brown sugar and coconut sugar. (just a pinch)
4. Bake for 7-10 minutes, turning the slices one time half way through. (Make sure you bake until edges are browning and the juices are bubbly).
5. Cool in the pan and reduce the oven heat to 350 F.
6. Line the pie plate (use a deep set pie plate) with the first pie crust.
7. In a bowl combine brown sugar, coconut sugar, salt and almond flour.
8. Add cooked apples and pears with all of the juices from the pan, and slowly mix carefully without breaking the apples and pears. Make sure everything is coated evenly.
9. Put apples and pears into the pie crust and drizzle that 1/4 stick of melted butter over everything in the pie.
10. Then sprinkle just a little more cinnamon over the top.
11. Put the 2nd pie crust over pinching the edges together, so they are sealed.
12. Make a few slits in the center of the pie crust, so that when it bakes it can evaporate some of the liquid out, so you do not have a runny pie. I like to make a cute design to make it look fancy.
13. Take your beaten egg and 1 tbs of freshly squeezed apple cider and mix together. Take this mixture and brush the top of your pie crust covering the entire thing.
14. Cover the pie with foil (not super tight because you do not want the crust to touch the foil) this just prevents from any burning. Put onto a baking sheet and bake for 40 minutes.
15. Take the foil off after 40 minutes but keep the edges covered (you can do this with foil or they make a piece for this that looks like a metal ring for specifically for pies) and then bake for an additional 30 minutes or so until the crust is golden brown.
16. Take out of the oven and let cool completely before cutting into it or it will leak. It needs to set for at least an hour and even longer is ok. It doesn’t need to be refrigerated once baked, you can just keep it covered and on the counter.
17. It is best served warm. Which you can do in the oven at a low temperature once the pie has already set.