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1
In a 3-quart saucepan combine all poached pear ingredients except pears and boil, stirring, until sugar is dissolved.
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2
Peel pears and simmer in wine mixture, covered, turning occasionally, until firm-tender, about 20 minutes.
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3
Remove pan from heat and let stand, covered, turning pears occasionally for even color, about 30 minutes.
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4
Discard poaching mixture and halve pears lengthwise.
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5
Remove stems and with a melon-baller cutter or small knife remove core.
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6
Cut pears lengthwise into 3/4-inch-thick slices.
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7
Roll out dough 1/8 inch thick on a lightly floured surface.
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8
Fit dough into a 9-inch (1-quart capacity) pie plate and trim edge, leaving a 1/2-inch overhang.
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9
Cut edge of dough with scissors every 1/2 inch to form curved points and brush edge lightly with egg wash. Chill shell 30 minutes.
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10
Preheat oven to 375F.
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11
In a large bowl whisk together filling ingredients until combined well.
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12
Pour filling into shell and bake in middle of oven 35 minutes.
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13
Remove pie from oven and arrange pears decoratively on top of filling.
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14
Bake pie 15 to 20 minutes more, or until custard is set and pears are tender.
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15
Cool pie on a rack and brush pears with jam.
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16
Chill pie, covered loosely, at least 4 hours and up to 2 days.
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17
Serve pie at room temperature with creme anglaise.
