Spiced Pear and Raisin Pie

• 1 cup pear nectar
• 3/4 cup (packed) raisins
• 1/2 cup (packed) golden brown sugar
• 3 1/2 tablespoons cornstarch
• 1 1/2 teaspoons grated lemon peel
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 3 1/4 pounds ripe pears, peeled, quartered, cored, cut crosswise into 1/4-inch-thick slices
• 2 Easy Pastry Dough disks
• 1 egg, beaten to blend (for glaze)

1. Position rack in lowest third of oven; preheat to 400F.
2. Boil nectar in heavy medium saucepan until reduced to 1/3 cup, stirring occasionally, about 8 minutes.
3. Pour into large bowl; mix in raisins.
4. Cool completely.
5. Mix in sugar and next 5 ingredients, then pears.
6. Roll out 1 dough disk on floured surface to 13-inch round.
7. Transfer to 9-inch-diameter glass pie dish.
8. Brush inside and top edge of crust with some of glaze.
9. Spoon filling into crust.
10. Roll out second dough disk on floured surface to 13-inch round.
11. Arrange dough over filling.
12. Seal top crust to bottom crust at edge of dish.
13. Trim double overhang to 3/4 inch.
14. Fold under; crimp edge.
15. Using small knife, cut slits in top crust to allow steam to escape.
16. Brush crust and edge with glaze.
17. If desired, roll out any dough scraps and cut out small pear-shaped decorations.
18. Press decorations onto edge of crust.
19. Bake pie until pears are tender, covering crust with foil if browning too quickly, about 1 hour 10 minutes.
20. Place on rack; cool completely.
21. (Can be made 1 day ahead.
22. Let stand at room temperature.)

pear nectar, raisins, golden brown sugar, cornstarch, ground cinnamon, ground nutmeg, ground ginger, pastry, egg

Taken from www.epicurious.com/recipes/food/views/spiced-pear-and-raisin-pie-4358 (may not work)