- 6 tbsp cold butter, diced
- 2 tbsp cold vegetable shortening
- 1¼ cups all purpose flour
- 3–5 tbsp iced water
- 1 lb (450g) Golden Delicious apples
- 1 lb (450g) ripe Bosc pears
- ¼ cup sugar
- 2 tbsp apricot preserves, melted
- Rub in 4 tbsp butter and all the shortening into the flour until the mixture resembles coarse bread crumbs. Stir in enough water to make a dough that holds together. Gather into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 425°F (220°C). On a floured surface, roll out the pastry to a 15in (38cm) round. Transfer to a baking tray, hanging the excess over the sides.
- Peel, core, and cut the apples and pears into ¼ in (5mm) thick slices. Arrange the fruit in concentric circles on the pastry, leaving a 1½ in (4cm) border. Sprinkle with the sugar and dot with 2 tbsp butter. Fold up and pleat the pastry around the fruit.
- Bake 45 minutes, or until the fruit is tender and the crust is golden brown. Brush with the preserves. Serve warm.