Deep Dish Apple Pear Pie

Place the flour, salt, and sugar in the food processor bowl fitted with a steel blade and pulse a few times to combine. If you don't have a food processor, use a large bowl and a pastry cutter to combine the ingredients.

Cut the butter into small cubes and add it to the flour along with the shortening — pulse 8 to 12 times until the butter is about the size of peas, or use the pastry cutter until you've reached the same consistency.

With the machine still running, drizzle the ice water down the feed tube and pulse just until the dough begins to form a ball.

Dump the mixture onto a floured board and, working quickly, form it into a ball, then wrap it in plastic and refrigerate for 30 minutes.

Cut each peeled, seeded, and quartered apple and pear slice into thirds crosswise and combine them in a large bowl.

Add the lemon and orange zest, juice, sugar, flour, salt, cinnamon, nutmeg, and allspice. Stir to coat.

Preheat oven to 400°. Reduce the heat by 25° if using glass.

Remove the dough from the refrigerator and cut it in half. Roll out one-half of the pie dough and drape it over a 9-inch Deep Pie Dish, extending it approximately ½ inch over the rim. Try not to stretch the dough too much. If it is too small, place it back on the board and continue rolling it out.

Fill the pie with the apple mixture.

Roll out the top crust and place it over the pie. Trim to extend approximately 1 inch over the rim. Tuck the top edge under the bottom edge, then crimp the two edges together with your fingers.

Brush a thin layer of the milk-and-maple syrup mixture over the top crust. Cut four or five slits around the center to allow the steam to escape.

Place the pie in the oven and bake for 1 to 1 ¼ hours, or until the crust is golden and the juices begin to bubble.

Let cool slightly, then serve with a scoop of dairy-free ice cream!