Whisk flour, salt, and sugar. Cut in butter until pea-sized. Add ice water 1 tablespoon at a time, just until the dough holds.

Divide into 2 disks; wrap and chill 30 minutes.

Core apples and pears, then slice. Toss with sugars, cinnamon, nutmeg, flour/cornstarch, and lemon juice.

Roll a disk into a 9–10 inches; place in pie dish. Add filling. If using, dollop ricotta–mascarpone–honey over fruit.

Top with second crust; crimp edges; cut vents.

Brush with egg wash; sprinkle sugar.

Bake at 400°F for 20 minutes, then reduce to 350°F and bake 35–40 minutes, until crust is deep golden and juices bubble.