For the dough, mix the flour, sugar, salt and knead in the butter. Add the egg and work into a shortcrust pastry. If the dough is too dry, add 1-2 tablespoons of cold water. Then shape the dough round and flat, wrap in cling film and put in the refrigerator for at least half an hour.
For the filling, preheat the oven to 180 degrees and line a baking sheet with aluminum foil (over the edge).
Melt the butter briefly in the microwave. Mix the sugar with the flour, cinnamon, clove powder, butter and lemon juice.
Peel, halve, quarter, core the apples and pears and cut into thin slices. Then fold this into the butter mixture.
The aluminum foil is coated with a little softened butter and then the filling is placed on it, it is smoothed out and covered with aluminum foil.
The tray is then placed in the preheated oven for 25 minutes. Then you remove the aluminum foil and stir everything carefully. But leave it uncovered in the oven for another 10 minutes, the juice should then be thickened. Take out and place on a wire rack.
The dough is divided into two parts and poured out so that it lines a 24 cm pie form. Also the edge, this should go all the way to the top. Then put the filling in there and smooth it out.
The second half of the dough is poured out to the size of the mold. Put it on top of it with the help of a cake server. Then press the edge with the lid all around. Mix the egg yolks with the milk and use them on the lid. In these you make three more cuts in the middle with a knife.
The pie is then baked in a preheated oven for 35-40 minutes, it should be golden brown in color. Remove and let cool completely in the mold.
If you like, you can add a dollop of cream to each piece before serving.
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