Apple-Pear-Caramel pie

Crust:
- 315 grams of flour
- 1 tbs sugar
- pinch of salt
- 225 grams of cold butter (I used plantbased butter)
- about half a cup of cold water

Mix the flour, sugar and salt in a mixing bowl. Cut the butter into small pieces and mix it with the flour mixture. With your hands, mix the butter and the flour mixture until there are no large pieces of butter left. start adding cold water to the mixture and mix until a you have a nice ball of dough. for easier handling, pop the dough in the fridge for half an hour or so.

Filling:
- any fruit (for this pie; 2 apples and 4 pears)
- 1 tsp lemon juice
- 1/4 cup of brown sugar and 1/4 of white sugar (or just 1/2 cup of white sugar)
- 1 tsp of cinnamon (depends on how strong you want the cinnamon flavour to be)
- pinch of nutmeg
- pinch of salt
- 3 tbs of cornstarch

Caramel:
- sugar

put a couple tablespoons of sugar in a small pot and let it go slightly brown, don't make the caramel too dark, it will go bitter!

in a small bowl, mix the sugars, cornstarch, cinnamon, nutmeg and salt. cut of the fruits and put them in a bowl with the lemon juice. Add the suagr-mixture to the fruit and combine.

Roll out the dough (make sure to use enough flour so the dough doesn't stick to the countertop). divide your dough into two parts. Put half of your dough into a pie tin, (I used a 8-9 inch tin) and put your filling in it. use the other half to cover the top of the pie (I sometimes use cookie cutters to make the top extra cute;) )  bake your pie 20 minutes on 220 degrees Celsius and another 30/40 minutes on 190 degrees.

It's so easy to variate with this recipe, you can add or leave out whatever you want, you could do wild berries instead of apples and pears and chocolate instead of caramel (one of my favorites as well).