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1
Combine raisins and ginger in heavy small saucepan.
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2
Add enough water to just cover.
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3
Simmer over low heat until liquid is absorbed, about 15 minutes.
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4
Cool completely.
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5
Position rack in lowest third of oven and preheat to 400F Combine pears and next 6 ingredients in bowl.
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6
Stir in raisin mixture.
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7
Roll out 1 pie crust disk on lightly floured surface to 13-inch round (about 1/8 inch thick).
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8
Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate.
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9
Gently press into place.
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10
Trim edges of crust, leaving 1/4-inch overhang.
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11
Spoon pear mixture into pan, mounding in center.
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12
Roll out second crust disk on lightly floured surface to 13-inch-diameter round.
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13
Roll up on rolling pin and unroll over pie.
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14
Trim edges, leaving 3/4 -inch overhang.
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15
Fold overhang of top crust under edge of bottom crust.
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16
Pinch edges together to seal.
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17
Crimp edges to make decorative border.
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18
Gather and reroll scraps.
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19
Cut out decorative shapes.
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20
Beat egg with milk in small bowl for glaze.
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21
Brush top of pie with glaze.
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22
Make several slashes in top crust so steam can escape.
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23
Bake pie until crust is golden brown and juices bubble up through slashes, covering crust edges with foil if browning too quickly, about 1 hour.
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24
Serve warm with vanilla ice cream.
