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To make the crust, combine flour, sea salt, and sugar in a large bowl. Grate in cold butter, using fingertips to blend into flour until mixture has a crumbly texture. Turning dough with a silicone spatula, drizzle in water, adding just enough for dough to hold together.
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Turn out onto a lightly floured surface and gather into a mound. Divide dough in half, flatten each round into a disc, and wrap each tightly with plastic. Chill in fridge for 30 minutes or up to 5 days.
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Set a small saucepan over low heat. Add butter and bay leaves. Turn heat to the lowest setting; steep leaves until pie is filled.
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Position oven rack in the center of oven and preheat to 425 degrees F. Slide a rimmed baking sheet in to preheat as well. Generously butter a 9-inch metal pie pan (you will be freezing shell, and ceramic or glass dishes can shatter).
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Prepare pears and apples, tossing with all the remaining filling ingredients except bay butter and egg whites. Set aside while you roll out dough.
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On a lightly floured surface, roll one of the dough discs out into a 14-inch round. Press into pie pan, trimming all but a 1-inch overhang. Set pie shell in freezer while you roll out the top.
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To make leaf design, pile leftover dough trimmings into a disc and roll into a 5 x 7-inch rectangle. Set on a flat surface (like a plate) and slide into the freezer.
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Roll the second disc into a 14-inch round. Fill frozen pie shell with filling, leaving behind any excess juices. Remove bay leaves from butter; drizzle bay-infused butter over pie filling. Place top crust over filling. Trim any overhanging dough; tuck top dough layer under along the edges and flute. Set pie shell back in freezer. Remove reserved 5 x 7-inch dough rectangle.
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With a sharp knife, cut out leaf patterns and trace vein designs.
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Remove pie from freezer. Brush all over with egg white. Arrange leaves, brush those with egg white, and sprinkle the top with sugar. Cut several slits in center of pie.
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Set on preheated baking sheet, slide into oven, and bake for 25 minutes. Rotate baking sheet, turn heat down to 350 degrees, and bake 30 - 35 minutes longer, or until crust is a rich golden hue.
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Cool 2 hours, slice, and serve.