Preheat the oven to 375°F (190°C).

Pour a few tablespoons of water over the saffron threads and let them soak while you prepare the fruit.

Core and roughly chop the apples and pears. There’s no need to peel them, but you can if you like.

Mash the apples and pears in a mortar and pestle (a large bowl and handle-less rolling pin also works well) or throw them in a food processor. Whichever way you choose, you want them to form a mush or paste.

Place the apple and pear mush into a bowl. Strain the saffron out of the water and mix the saffron water, raisins, and chopped figs into the fruit mush.

Mix together the sugar and spices, then mix this into the fruit.

Bring the water to a gentle boil. Stir in the suet or lard and the salt and let the fat melt.

Place the flour in a large bowl. Once the fat has melted and the mixture is simmering, pour it into the flour and stir it together. Once it’s cool enough to handle with your hands, turn it out and knead it for a minute or two until it becomes nice and smooth.

You want to work with the dough while it’s still warm because it will become more difficult as it cools. Divide the dough into one larger piece that’s about ¾ of the dough and a smaller piece that’s about ¼ of the dough.

Flatten the larger piece out into a large disc, then press that into the bottom and sides of an 9 inch (23 cm) cake pan or springform pan. This dough is very forgiving and you can mash it up the sides and patch any cracks that form, the only trick is to work with it while it’s warm.

Fill the pie with the filling, packing it down.

Roll the smaller piece of dough out into a 9 inch (23 cm) circle, then lay it on top of the pie and crimp the edges to seal. Cut a hole in the center of the top crust or pierce it a few times so that the steam can get out.

Beat the egg and brush it over the top of the pie if you’d like, but you can bake it as-is.

Bake for 45 to 50 minutes, or until you can see the filling bubbling through the hole or cuts in the top crust.

If you used a springform pan, you can remove the outer ring when the pie is almost done, brush it all over with more of the beaten egg, then return it to the oven for 5 more minutes to give it a nice browned color.

When the pie is done, let it cool completely before slicing and serving it forth.