Preheat the oven to 400 F. Spray a 9″ pie plate with non-stick cooking spray. Add bottom crust to the pie plate.
In a large mixing bowl, add the lemon juice and the Cinnamon, Ginger, Clove, & Nutmeg essential oils to the lemon juice.
Add the sliced apple pieces and sliced pear pieces to the lemon juice and toss well. Once the fruit is coated in the lemon juice and oils, add the brown sugar, white sugar, and flour. Mix well.
Pour the fruit into the pie crust in the pie plate. Add the butter around the apple and pear pieces and then top with the other pie crust. Fold the pie crust edges together and pinch into decorative pattern. Brush the beaten egg over the top.
Place the pie onto a rimmed baking sheet, as the juices might bubble over and you don’t want them to burn on the bottom of your oven!
Bake at 400 for 20 minutes, then reduce heat to 375 and cover with a piece of foil and continue baking for another 40 minutes.
Let cool slightly and serve warm or let cool completely to room temperature. You can keep it covered at room temperature for a day, or store in the fridge for up to 3 days.
Notes
Serve Pear-Apple Pie as is, or with whipped topping or ice cream.