2 cups + 3 Tbsp all-purpose flour, divided use
2 tsp cinnamon
12 Tbsp cold unsalted butter, cubed
½ cup ice-cold water
4 apples peeled, cored, and cut into thin slices
3 pears peeled, cored, and cut into thicker slices
1½ Tbsp lemon juice
½ tsp ground cardamom
¼ tsp kosher salt
Egg wash (1 egg beaten with 1½ Tbsp water)
2 tsp raw sugar, for garnish
Add 2 cups flour, cinnamon and butter into food processor. Pulse until butter is in large irregular pieces. Drizzle in water slowly while pulsing, until dough forms a craggy ball. Divide in two, shape into discs, wrap in plastic, and refrigerate for at least an hour.
Heat the oven to 400° F and grease a 9 x 9“ pan. Place fruit in a large bowl; toss with lemon juice. Add remaining flour, cardamom and salt; toss to coat. Transfer filling to the pan.
Roll out pie crusts to 1/8-inch thickness. Cut into several wide strips, and arrange in a lattice pattern over the pie. Cut six to twelve ¼-inch strips. Braid three strands together at a time. Arrange braids over the lattice or around the edge of the pie. Brush with egg wash. Sprinkle sugar on top. Bake for 50 to 70 minutes, or until the crust is golden brown. Cool for 1 hour before slicing.