Adjust oven rack to lower middle position and place a heavy rimmed baking sheet on it. Preheat the oven to 425°F.

Put the apples in a large bowl; sprinkle with the lemon juice.

Pour boiling water or cider directly over top. Cover and set aside at room temperature for ten minutes. Drain apples well and let sit in a colander in the sink, tossing occasionally until completely dry, about 10 minutes.

Transfer to a large bowl and add sugar, cinnamon, salt, and cornstarch, and toss until apples are evenly coated. Set mixture aside.

5 pounds and pears peeled, cored, and sliced 1/2 inch thick

3 quarts boiling water

2 tablespoons lemon juice

10 tablespoons granulated sugar, plus 1 tablespoon for sprinkling over crust

3 to 4 tablespoons cornstarch (see note above)

1/4 teaspoon salt

1/2 teaspoon cinnamon (or more, to taste)

For the Streusel Topping:
2/3 cup all-purpose flour
1/2 cup brown sugar
1/2 teaspoon cinnamon
5 tablespoons cold butter

Mix together 2/3 cup flour, brown sugar, 1/2 teaspoon cinnamon, and butter in a medium bowl until crumbly. Sprinkle this mixture over the apples in the crust.

Bake the pie at 425 degrees for 12 minutes.
Reduce the oven temperature to 350 F, and bake 30 to 40 minutes longer, or until the apples are tender when pierced with a fork and the juices are bubbling in the center of the pie.
Cool the pie on a wire rack and cut into wedges to serve.

Crust:

Combine two thirds of flour with sugar and salt in the bowl of a food processor. Pulse twice to incorporate. Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.

2.
Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.

2 1/2 cups (12.5 ounces; 350 grams) all-purpose flour
2 tablespoons (25 grams) sugar
1 teaspoon (5 grams) kosher salt
2 1/2 sticks (10 ounces; 280 grams) unsalted butter, cut into 1/4-inch pats
6 tablespoons (3 ounces; 85 milliliters) cold water