Apple and pear pie

Ingredients:

• 1.2 kg Golden Delicious apples (about 6 pcs.)
• 0.7 kg. Anjou pears (about 3 pcs.)
• 6 tablespoons unsalted butter
• 1/3 cup granulated sugar
• 1/4 cup brown sugar
• 2 tsp grated peeled ginger
• 1/4 teaspoon coarse salt
• 1 tbsp. freshly squeezed lemon juice
• 1 tbsp flour
• 1 teaspoon ground cinnamon
• 1 package (400 g) chilled pie dough (2 layers)
• 1 large egg, lightly beaten
• Turbinado sugar, for sprinkling

Preparation:

1. Peel the apples and pears; slice into 1-cm-thick slices. Melt the butter in a large skillet over medium-high heat. Add the apples, pears, granulated sugar, brown sugar, ginger, and salt. Cook, stirring occasionally, until the fruit begins to soften, 20-25 minutes (reduce the heat if the pan looks dry). Remove from the heat and stir in the lemon juice, flour, and cinnamon. Let cool to room temperature.
2. Meanwhile, place a baking sheet in the lower third of the oven and preheat to 230°C (430°F). Cut nine 0.5cm-wide strips from one circle of dough; cut strips of varying widths from the remaining portion of this circle. Braid the 0.5cm-wide strips into three thin braids, three strips per braid (these are used to decorate the edge of the pie). Braid the remaining thin strips; leave the remaining strips as is. Refrigerate the braids and strips to firm up, about 30 minutes.
3. Place the second circle of dough in a 22cm pie pan; add the filling. Arrange the strips of dough and braids (except for the three braids for the edges) parallel to each other over the filling. Trim off any excess dough around the edges. Brush the edges with beaten egg and lay three thin braids around the circle; trim off any excess. Brush the entire dough with egg and sprinkle with turbinado sugar.
4. Bake the pie on the hot baking sheet for 20 minutes. Reduce the oven temperature to 190°C (375°F) and bake until the filling is bubbling and the crust is golden brown, about 1 hour more. Cover the crust with foil if it's browning too quickly. Transfer it to a wire rack to cool completely.