In a medium saucepan, combine apples, pears, lemon juice, water, and the cinnamon stick. Bring mixture to boil over medium-high heat.
Stir mixture, cover and reduce heat to medium-low. Stir occasionally and cook about 20 minutes, or just until fruit is tender.
Next add the ground cinnamon and the allspice. Taste and add 1-2 tablespoons of honey for additional sweetness if desired. Remove cinnamon the stick. If not serving immediately in the pie cups, allow the filling to cool, spoon into jars, and store in refrigerator.
Heat a skillet on medium-high, add oil. Once oil has heated through, add the chard stem pieces. Sauteé a minute or two, just until the pieces barely soften. Add the leaves, beans, and balsamic. Cover the pan and turn heat to low. Cook another minute or two, until beans have just started to soften but still have a little crunch. Serve hot.