Pastry for a 23 cm pie Preheat oven to 350 degrees Prepare pastry or thaw frozen pastry and set aside. Peel and slice apples and pears. Place in large bowl and toss with lime juice. Combine brown sugar, cornstarch, cinnamon and nutmeg in small bowl. Toss with apple and pear slices until coated. Turn into a 9x1- 1 cm deep dish pie plate. Dot with butter. Roll out pastry for top crust. Cut slits to vent steam during baking and place over filling. Seal and flute edges. Bake at 180ºC or 45 to 50 minutes or until crust is lightly browned.