Preparation
Preheat the oven to 200°C, fan 180°C, gas 6 and line a large baking tray with baking paper. Finely slice the pears and apples and place in a bowl with the dark brown sugar, cinnamon, flour and lemon juice and toss to coat the fruit. Roughly chop the pecans and add to the mix for crunch. Set aside.
Unroll the pastry and roll out further so it’s more of a square shape. Transfer to the baking tray. Pile the apples and pears into the middle of the pastry, leaving a 5cm border around the edge. Roughly arrange them so the slices are lying flat and fan out if any are sticking together. Fold the edges of the pastry up to encase the fruit, creasing as you go around to make sure all the fruit is tucked in the pastry. Lightly beat the egg and brush the pastry with the beaten egg. Sprinkle the demerara sugar over the pastry edge and then bake for 30-35 minutes, until the pastry is crisp and golden brown and the fruit soft.
Meanwhile, make the sweet caramel sauce. Put the sugar in a small frying pan and heat gently until the edges start to melt. Continue to heat giving the pan a swirl every now and again to encourage the sugar to dissolve, but don’t stir. When the sugar has melted and is a deep caramel colour, carefully add the cream and butter and stir well until combined. Remove from the heat and set aside.
When the pie is cooked, remove from the oven and leave to cool for 5 minutes. Transfer to a board and drizzle over a few tablespoonfuls of the warm caramel sauce. Serve with salted caramel ice cream and the extra caramel for drizzling.