Peel and core the apples and pears.
Make slices of them.
For 6-8 minutes on medium heat, macerate the fruits with cinnamon, ginger, nutmeg, sugar, salt, and pear cider.
Cook them until they start to soften. Remove from the heat and stir in the cornstarch thoroughly.
Allow it to cool before draining.
To make the filling, combine all the remaining ingredients.
Place a baking sheet on a rack in the lower part of the oven.
Preheat the oven to 400°F.
Roll the dough balls one at a time into 1/8-inch-thick circles on a floured surface.
Fill a pie plate 9-10 inches wide with the larger two-thirds of the mixture and spread the almond butter around the base of the crust.
Don't trim the excess dough from the rims. Fill the pie plate with the drained filling. Fold the extra layer around the rim of the filling.
Cut lines from the remaining rolled-out dough and cover the pie evenly with them. Coat the top dough lines with the beaten egg yolk.
You can top it with some almond slices for a nice texture boost.
Place the pie in the oven. Bake for 20 minutes at 400 degrees Fahrenheit, or until it begins to brown slightly.
Reduce the oven temperature to 375°F and bake for 50-60 minutes, or until the filling begins to bubble.
It takes about 4-5 hours for an apple pie to completely chill. It's ideal to let the pie rest for a day before slicing and eating.
Cover the pie with foil during baking if the top or edges begin to brown too quickly.