Apple Pear Ginger Pie

Preheat oven to 450 F.

For the crust (recipe makes two crusts):
Combine flour and salt in a large bowl. Cut in room temperature shortening until the mixture resembles peas. Beat egg, water and vinegar together. Add this into the flour and mix with a fork until mixture is just moistened. Do not overwork the dough. If you do it will make it tough. Divide dough in half and shape each into a ball. Roll out your bottom pastry and line a 9-inch pie plate with it.

*I always put a sheet of wax paper on my counter, put the dough in the middle, cover with another sheet of wax paper and roll it out. I remove the top layer of wax paper, flip the crust over into the pie plate and peel off the second layer of wax paper. Discard the paper. Repeat steps for top crust.

For the filling:
Sprinkle your chopped nuts and candied ginger over the crust. Mix your peeled apples and pears together in a large bowl. Set aside. In a small bowl mix together the sugars, flour, lemon zest, ground ginger and salt. Mix this with the prepared fruit and turn into your pie plate covering the candied ginger and nuts. Sprinkle the filling with the tablespoon of lemon juice and dot with the tablespoon of butter. Cover with the top crust. Seal edges of the crusts together and prick or slit the top crust all over for steam to escape. Bake at 450 F for for 15 minutes. Reduce heat to 350 F and continue baking 40 to 45 minutes until golden brown and fruit is bubbling through slits.

Cool and enjoy. Serve with a dollop of organic vanilla yogurt!! Yummy!!