• Lightly grease a 9-inch pie tin with butter. Line with your pie dough, crimp edges etc. Place in the fridge.

make the filling

• Fill a medium bowl halfway with water. Juice the lemon into the water and stir.
• Slice the apples and pears into even slices, adding them to the lemon-water as you do. When all of the fruit has been sliced and dipped in the water, gently tip out the water and drain the fruit. Place the fruit back into the empty bowl.
• To the bowl, add the caster sugar, cornflour, ground cinnamon, frozen cranberries, and lemon zest. Mix thoroughly. Set aside to macerate while you make the topping.

make the crumble

• In a medium bowl, combine all of the ingredients. Using your hands, crumble all of the ingredients together until homogenous - this should take a couple minutes. Set aside

to assemble & bake

• Preheat the oven to 200°C.
• Remove the pie dough from the fridge. Sprinkle the base of the dough with the cornflour & caster sugar, and spread these evenly around.
• Pour the melted butter over the macerated fruit and stir together with a spoon, making sure everything is well coated. Using your hands/a spoon, lift the fruit mixture out of the bowl - draining off as much as you can & leaving behind any additional juice - and into the prepared pie dough.
• When all of the filling is inside the pie dough, generously douse the top with the hazelnut crumble mixture. I like to leave some large clumps of crumble for a buttery bite. Place into the fridge until the oven is preheated.
• Once preheated, bake the pie in the oven for 35-40minutes, or until the pastry is puffed up, the filling is bubbling, and the crumble topping is deep golden brown. Leave to cool completely before cutting.