Peel and diced apples and pears.
Heat butter in a pan, add in diced apples, pears and cinnamon stick.
Stir and cook for 4-5 minutes on medium flame.

Now add in jaggery and cook for 10-12 minutes. Then add cornflour, mix well and cook till the mixture thick. Turn off flame and let the filling cool.

For pie crust...
In a food processor add in all-purpose flour, sugar and butter cubes (cut the butter into small cubes). Blend all together until the mixture turn coarse breadcrumbs.
Transfer the mixture in the working platform, add iced cold water, 1tbsp at a time, just enough to bind the dough. It can be a bit a scraggy at this point, but don’t worry, it will come together. Using the palm of your hand, push the dough away from you 4-5 times until its smooth.

Roll into a ball and flatten it into a disk. Wrap in clingwrap and refrigerate until ready to use. This should rest for at least an hour.
When you’re ready to bake, keep mini pie pans or molds ready and preheat the oven to 160C.

Unwrap the dough and flour your work platform well. Divide the dough into desire parts. It depends on how small or big your pie pan is.
Roll it out into a circle. Place the dough gently into the pie pan. Trim the edges of the pastry to fit the sides of the pan. Make sure you press your pie dough on the edges too.

Once the pie dough is set in all the pie mould, prick it with fork and bake it in a preheated oven at 160degree C for 10 minutes.

Meanwhile for top cover make twisted ribbon from dough. Or you may also cover your pie with dough strips. (Roll out the dough circle. Using a sharp knife, cut into strips.)
Spoon the apple and pear filling into the pie.
Lay the dough ribbons on the pie filling in both direction. Crimp the edges of the ribbons.
Brush with melted butter 

Bake the pie at 160degree C for 15-20 minutes or until it turn golden. Once it's done take it out from oven and brush with butter or cream.

Allow the pie to cool for at least an hour before serving. Enjoy!