3 firm Granny Smith or other tart apples
3 firm ripe Red Bartlett pears
2 1/2 Tablespoons (37.5 ml) fresh lemon juice
1/4 cup (48 g) sugar
1/2 teaspoon (2.5 ml) ground cinnamon
3 Tablespoons (45 ml) no-sugar added apricot preserves
1 prechilled 9-inch (23 cm) unbaked pastry shell
Preheat oven to 425°F (220°C).
Peel and core the apples and pears; thinly slice.
Gently toss with the lemon juice, 2 Tablespoons (24 g) of the sugar, and the cinnamon.
Alternate the apple and pear slices, arranging them in slightly overlapping in concentric circles.
Sprinkle the fruit with the 2 remaining Tablespoons (24 g) of sugar.
Bake for 15 minutes, reduce oven heat to 375°F (190°C), and continue to bake for another 30 to 40 minutes or until the fruit and crust are golden.
In a small saucepan, heat preserves.
Brush over the top of the hot fruit.
Cool pie before serving.