Apple-Pear Pie

To make the crust: Line a 9" pie pan with about 2/3 of the crust. Refrigerate while you make the filling.

To make the filling: Whisk together the sugar, ClearJel, cinnamon, ginger, and salt.

Toss the apples and pears with the sugar mixture. Stir in the vanilla and lemon juice.

Melt the butter in a large saucepan set over medium-high heat, and add the fruit mixture.

Cook the filling, stirring regularly, until the fruit has softened and the juices have started to thicken, about 10 to 20 minutes.

Remove the filling from the heat and allow it to cool completely.

Spoon the cooled filling into the crust.

Roll the second crust about 10" to 11" wide, lay it on top of the filling, and crimp to seal. Cut several vents in the top to allow the steam to escape.

Alternatively, cut out 1"- to 2"-wide strips from the second crust and place them in a lattice pattern on top of the filling.

Freeze the whole pie for 15 to 30 minutes, until it's firm.

While the pie is chilling, preheat the oven to 425°F.

Brush the top crust with heavy cream, milk, or water, and sprinkle with sparkling sugar. Place the pie on a baking sheet to catch any drips.

Bake the pie for 15 minutes, then reduce the heat to 375°F and bake for an additional 50 to 60 minutes, until the top is golden and the filling is bubbly.

Remove the pie from the oven and allow it to cool completely before serving.