On a lightly floured surface, roll dough into two 11-inch circles. In a large bowl, stir together the apples, granulated sugar, cornstarch, lemon zest, lemon juice, cinnamon, and salt set aside. (Cover the edges with foil again if the crust is getting too dark.) Allow to cool for 20 minutes before serving. Line a rimmed baking sheet with aluminum foil set aside. Remove the foil and continue baking until the apples and pears are softened and the liquid is bubbly, about 50 more minutes. Step 4 Cover the crust edges with strips of foil and bake the pie for 25 minutes.Brush the dough with the beaten egg and sprinkle with the coarse sugar. Apples: because this is a single serve apple pie, we only need ONE apple, so choose wisely. Granulated sugar: white sugar is the sugar of choice to sweeten both the pie dough and the apple filling. Trim the ends of the strips and press them against the bottom crust. The butter adds flavor and flakes while the shortening allows the pie crust to stay malleable, which is important with a lattice pie crust. Working with one strip at a time, arrange the remaining 5 strips perpendicular to the first ones, weaving the strips over and under to form a lattice. Arrange 5 strips of dough in parallel rows on top of the filling. Step 3 Pour the fruit mixture into the pie crust.Cut into twelve 1-inch-wide strips discard both of the short ends. Roll out the other piece of dough into a 12-inch round on a floured surface.
Step 2 In a large bowl, mix the apples, pears, lemon juice, granulated sugar, flour and salt.(Sprinkle flour over the top of the dough if it’s a bit too moist.) Carefully lift the dough with a spatula and place in a 9-inch pie pan gently press against the sides of the pan. Roll out 1 piece of dough on a floured surface into a 12-inch round, starting at the center and working your way out.
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