Apple-Pear Pie

This pie is absolutely delicious, and the blend of sherry and cinnamon brings out the flavour of the fruits.

Ingredients:
FOR THE PIE CRUST (nine inch double crust):
2 1/4 cups all-purpose flour or pastry flour
3/4 tsp salt
6 oz butter and/or vegetable shortening
4-6 Tbs. of ice cold water

FOR THE FILLING:
3 large, firm but ripe pears, peeled, cored and sliced
3 large apples, peeled, cored and sliced
2 Tbs. fresh lemon juice
1/2 cup firmly packed brown sugar
3 Tbs. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. salt
3 Tbs. dry or sweet sherry
2 Tbs. unsalted butter
1 Tbs. heavy (double) cream
1 Tbs. raw sugar or granulated sugar

~ FOR THE PIE CRUST:
Combine the flour and salt in a mixing bowl and toss together. Drop in the shortening. With two knives or a pastry blender, blend the ingredients together, working quickly, until it resembles coarse breadcrumbs. Sprinkle in the water, one tablespoon at a time, stirring gently with a fork after each addition. Add just enough water for the dough to form a rough mass. With floured hands pat the dough into two smooth cakes, one just slightly larger than the other. The dough is now ready to use. *Dough can be made up to two days ahead of time, and wrapped in plastic wrap and refrigerated.
Roll the dough out on a floured surface (using the larger piece for the bottom crust) until it is about 1/8-inch thick and 12 inches in diameter (or about 2 inches larger than the top of the pie pan). Try to keep the dough as round as possible. Transfer the rolled out dough to the pie pan. Pat the pastry in around the edges to fit the pan's shape. Roll out the remaining dough for the top crust and set it aside on waxed paper.

~ FOR THE FILLING:
Preheat oven to 425 F.
In a large bowl combine the pears and apples. Add the lemon juice and toss to coat the fruit. In a small bowl stir together the brown sugar, flour, cinnamon, and salt. Add to the fruit and toss to combine. Add sherry and mix until completely mixed. Pile the fruit into the pastry-lined pan and dot with bits of butter.  Cover with the top crust and trim and flute the edges. Cut a few vents in the top for steam to escape. Brush top crust with cream and sprinkle with the sugar.
Bake for 30 minutes, then reduce heat to 350 F and bake until crust is browned and the fruit is tender when pierced with a knife inserted through a vent, about 35 minutes longer.

Francesca's note: I find that the pie is often nearly done after baking for 30 minutes at 425 F, and only needs to be baked for a few more minutes at 350 F. This may vary depending on your oven and the type of apples and pears you use.