For the crust:
2 tsp kosher salt
2/3 cup water, very cold
3 cups all purpose flour
2 1/2 sticks unsalted butter, cut into 1/2 inch cubes, very cold
egg wash


For the filling:
6 medium Honeycrisp apples, peeled, cored and thinly sliced
3 Barlett pears, peeled, cored and thinly sliced
½ cup granulated sugar
1 cup light brown sugar
2 Tbs cornstarch
4 Tbs unsalted butter
1 tsp Spicewalla Garam Masala
1 Tbs Spicewalla Cranberry Orange Sugar

Make the pie crust:

1. Mix water and salt in a small bowl and place in the freezer. 
2. Place flour in a large mixing bowl, add cold butter and break up the butter into flour, pinching with your fingers until butter chunks are pea-sized. 
3. Add water and mix until the dough just comes together. 
4. Separate dough in half and flatten into two discs, cover with plastic wrap and chill in the fridge for at least 2 hours or up to 2 days ahead. 

Make the filling:

1. In a large sauté pan add the apples, pears, sugar, brown sugar, cornstarch and butter. Bring to a simmer over medium heat and cook until the apples and pears are started to soften and the mixture has thickened, about 20 minutes.
2. Remove from the heat, stir in the Garam Masala and set aside to cool.

To assemble and bake:

1. Preheat the oven to 375°F
2. Remove the chilled pie dough from the fridge, unwrap one disc and roll out on a floured surface to about a quarter-inch thickness and at least 1 inch wider than the pie pan.
3. Carefully transfer the dough to a 9-inch pie pan and press into the pan. Leave about 1 inch overhang draping over the sides of the pan
4. Place the cooled apple filling into the pan and spread out evenly
5. Roll out the second disc of pie dough to about the same size and gently place on top of the apple filling. 
6. Trim excess dough to about one-inch overhang, fold overhang under itself around the entire circumference of the dough, pinch together and crimp with fingers. 
7. Use a small knife to cut a few vent holes in the top of the pie. 
8. Place in the fridge and chill for 30 minutes.
9. Brush with egg wash and sprinkle with Cranberry Orange Sugar. 
10. Bake for 40-50 minutes until the crust is golden brown and the filling is bubbling. 
11. Cool for at least 2 hours or overnight. Serve warm or room temperature and enjoy!

**Pie crust can be made several days ahead and stored tightly wrapped in the fridge for up to a week or the freezer for up to a month.

**Pie can be baked up to 2 days ahead of time and kept out at room temperature or refrigerated.