For the pie:
1 refrigerated or frozen 9-inch deep-dish pie crust
3 Granny Smith or other tart apples, peeled, cored, and sliced 1/4-inch thick
3 firm but ripe pears, peeled, cored, and sliced 1/4-inch thick
1/2 cup light brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon cold butter, cut into small pieces
1 egg – beaten
1. Heat the oven to 375 degrees F. If using a refrigerated crust, use it to line a glass pie dish. If using a frozen crust, let thaw at room temperature and gently remove the crust from the aluminum liner. Transfer to a glass pie dish.
2. In a medium bowl, toss the apples, pears, sugar, cinnamon, and butter together. Place the filling in the pie crust. Next, do the lattice top. Brush the top of the pie with a pastry brush dipped in egg – this will give your pie that golden shiny crust.
3. Bake for 40 to 50 minutes, until the crust is golden brown and the juices are bubbling.
3. Let cool at least 30 minutes before serving. Serve warm or at room temperature.