Ginger-Pear Cobbler

• 12 large firm bosc pears, peeled and sliced
• 1 cup firmly packed light brown sugar
• 14 cup all-purpose flour
• 14 cup butter or 14 cup margarine
• 12 cup chopped pecans, toasted
• 1 tablespoon grated fresh ginger
• 1 teaspoon grated lemon rind
• 1 (15 ounce) package refrigerated pie crusts
• 1 large egg
• 1 tablespoon water

1. In a large bowl, toss pears with brown sugar and flour.
2. Melt butter in a skillet over medium-high heat; add in pear mixture; cook and stir often for 10 minutes or until tender.
3. Remove skillet from heat; stir in pecans, ginger, and lemon rind.
4. Transfer mixture to a lightly greased 2-quart baking dish.
5. Roll piecrusts to press out fold lines; cut into 1/2-inch strips; arrange strips in a lattice design over filling.
6. Reroll remaining strips and scraps; cut leaf shapes from piecrusts using a small 1-inch leaf shaped cookie cutter.
7. Score designs in leaves using a paring knife, if desired.
8. Arrange leaves around inner edge of baking dish, forming a decorative border over ends of lattice.
9. In a small bowl, whisk egg and water together; brush over pie crust.
10. Bake in a 425 oven for 20-25 minutes or until golden brown.

bosc pears, brown sugar, flour, butter, pecans, ginger, lemon rind, egg, water

Taken from www.food.com/recipe/ginger-pear-cobbler-141463 (may not work)