In a large bowl combine the pasty flour, all purpose flour, cinnamon, and sugar.

Add the salted butter 1 tablespoon at a time and mix with your hands until it looks like crumbly sand.

Add the ice water 1 tablespoon at a time until the dough starts coming together. Using your hands, press the dough together. If it holds without crumbling it's ready.

Roll the dough into a ball and divide in half. Flatten each dough ball, wrap in plastic wrap, and place in the refrigerator for 30 minutes.

After 30 minutes dust a surface with flour. Roll out one of the pie crusts in a circular shape. Carefully pick it up, using the rolling pin, and place it in the pie pan. Flute the edges if desired.

Preheat the oven to 375 degrees.

In a large bowl combine the apples, pears, pie filling enhancer, brown sugar, apple pie spice, and boiled cider. Toss to combine then pour into prepared crust.

To make the crumble topping combine the oats, brown sugar, flour, and apple pie spice in a medium bowl. Add the butter and rub it into the mixture with your fingers.

Sprinkle the crumble all over the top of the pie.

Bake for 45-50 minutes. Remove from oven and cool on a wire rack.

Pour the caramel bits and milk into a microwave safe bowl and heat for 30 seconds. Mix well. If it isn't completely melted microwave for 15 additional seconds. Drizzle over top of the pie.