Spiced Apple and Pear Lattice Pie

Ingredients:

For the Crust

• 2 1/2 cups all-purpose flour
• 1 tbsp sugar
• 1 tsp salt
• 3/4 cup unsalted butter, cold and cubed
• 1/4 cup Navel Orange Olive Oil, chilled
• 1/4 - 1/2 cup ice water

For the Filling

• 3 large apples (such as Granny Smith), peeled, cored, and thinly sliced
• 2 large pears, peeled, cored, and thinly sliced
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 tbsp flour
• 1 tbsp Cinnamon Pear Balsamic Vinegar
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1 tbsp lemon juice
• 1 tbsp butter, cut into small pieces

For the Lattice and Glaze

• 1 egg, beaten (for egg wash)
• 1 tbsp sugar for sprinkling

Instructions:

Prepare the Crust:

• In a large bowl, whisk together flour, sugar, and salt.
• Cut in the cold, cubed butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
• Add the chilled Navel Orange Olive Oil and mix until incorporated.
• Slowly add ice water, one tablespoon at a time, until the dough begins to come together.
• Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Filling:

• In a large bowl, combine the apple and pear slices, brown sugar, granulated sugar, flour, cinnamon, nutmeg, ginger, cloves, lemon juice, and Cinnamon Pear Balsamic Vinegar. Toss well to coat the fruit evenly.

Assemble the Pie:

• Preheat oven to 400°F (200°C).
• Roll out one disk of dough on a lightly floured surface to fit a 9-inch pie dish. Place it in the dish and trim any excess dough.
• Pour the apple and pear mixture into the crust and dot with small pieces of butter.
• Roll out the second disk of dough and cut it into strips for the lattice. Lay strips over the filling in a lattice pattern.
• Trim and crimp the edges.

Bake the Pie:

• Brush the lattice and edges with beaten egg and sprinkle with sugar.
• Bake for 45-55 minutes, or until the crust is golden and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.

Cool and Serve:

• Allow the pie to cool before slicing. The Cinnamon Pear Balsamic adds a warm, fruity depth to the filling, while the Navel Orange Olive Oil brings a light citrusy note to the crust.
• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream if desired.