This sounds like an intensive project, which it is, but I've made much more difficult desserts. What I loved was the emphasis on fall fruits and the reliance on their sweetness for the flavor. The crust was incredible. I'm guessing it was the Neufchâtel that made it so amazing. I'd actually recommend this crust for every other pie project!
Notes: if your apples and pears are sweet (tart apples aren't necessary, I used very sweet ones and they worked well) don't bother adding sugar to them. The gingersnap crust perfectly complemented the pears, but was strange with the apples; the molasses was overpowering. Cut back on molasses if you have sweet apples.
Also, I didn't make the glaze because I felt there was enough sugar already, but without it the fruit isn't as pretty - it looks dry.