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crust
1 cup unbleached all purpose flour
2 tablespoons whole wheat flour
2 tablespoons sugar
1/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, chilled, cut into 1/2-inch pieces
1/4 cup solid vegetable shortening, chilled, cut into 1/2-inch pieces
2 tablespoons (or more) ice water

filling
2 Granny Smith apples (about 12 ounces), peeled, quartered, cored, thinly sliced crosswise
1 firm but ripe Anjou pear (about 6 ounces), peeled, quartered, cored, thinly sliced crosswise
3 tablespoons (packed) golden brown sugar
1 tablespoon unbleached all purpose flour
2 teaspoons fresh lemon juice

1 large egg (beaten to blend)

prepfor crust: both flours, sugar and salt in processor. add butter and shortening. using on/off turns, process until butter and shortening form pea-size pieces. mix in enough ice water to form moist clumps. gather dough into ball; flatten into disk. wrap in plastic and refrigerate until firm, about 1 hour. (can be prepared 3 days ahead. keep refrigerated.)

for crust:
Mix both flours, sugar and salt in processor. Add butter and shortening. Using on/off turns, process until butter and shortening form pea-size pieces. Mix in enough ice water to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate until firm, about 1 hour. (Can be prepared 3 days ahead. Keep refrigerated.)

for filling:
Position rack in center of oven and preheat oven to 400°F. Combine first 6 ingredients in large bowl. Toss to blend. Let stand until juices form, about 15 minutes.
Roll out dough on lightly floured surface. Line a rimmed baking sheet with parchment paper. Mound filling atop dough, leaving 2-inch border. Fold dough border over filling to form 7-inch round, pleating loosely and pinching to seal any cracks in dough. Brush crust and fruit with egg, then sprinkle with 1 tablespoon sugar. Or can cut out 3" round circles and place in a large oiled cupcake pan and add apple/pear mixture.
Bake crostata until crust is golden and juices bubble thickly, about 40 minutes. Transfer baking sheet to rack; cool 10 minutes. Slide metal spatula under crust to free from baking sheet. Cool crostata to lukewarm. Using large tart pan bottom as aid, transfer crostata to platter.