Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over apples and pears in a bowl. Set aside.
Cut butter into 1/2-inch cubes and freeze. Combine flour and salt in a large mixing bowl. Add frozen butter and shortening. Toss together in a food processor and pulse until combined or squeeze the fat into the flour by hand until combined. Pour water through the top until combined a little at a time. You may not need all of the water. Divide dough into 3 pieces. Wrap each in plastic wrap. Place in the refrigerator for 1/2 hour. Roll out one piece for the bottom crust. Place in a 9 inch pie pan. Fill with the fruit filling. Roll out second dough. Use a pastry cutter to cut dough into 12 strips. Make a lattice design by placing 6 strips horizontally and the other 6 vertically weaving them together. Cut off the excess dough hanging off. Roll out the third dough. Use lead cookie cutters or plungers to cut out the shapes. Beat the egg and water. Brush the egg wash all around the crust. Add leaves around the perimeter. Brush remaining egg wash over the top crust and leaves. Bake in a 350 degree oven for an hour or until browned. Cool on a wire rack
