Ginger-Pear Cobbler

• 12 large firm Bosc pears, peeled and sliced
• 1 cup firmly packed light brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup butter or margarine
• 1/2 cup chopped pecans, toasted
• 1 tablespoon fresh grated ginger
• 1 teaspoon grated lemon rind
• 1 (15-ounce) package refrigerated piecrusts
• 1 large egg
• 1 tablespoon water

1. Toss sliced pears with brown sugar and flour.
2. Melt butter in a large skillet over medium-high heat; add pear mixture, and cook, stirring often, 10 minutes or until tender. Remove from heat, and stir in pecans, ginger, and lemon rind.
3. Spoon mixture into a lightly greased 2-quart baking dish.
4. Roll piecrusts to press out fold lines; cut into 1/2-inch strips. Arrange strips in a lattice design over filling. Reroll remaining strips and scraps. Cut leaf shapes from piecrust using a small 1-inch leaf-shaped cookie cutter. Use a paring knife to gently score designs in leaves, if desired. Arrange leaf shapes around inner edge of the baking dish, forming a decorative border over ends of lattice.
5. Whisk together egg and 1 tablespoon water; brush over piecrust.
6. Bake at 425u0b0 for 20 to 25 minutes or until golden brown.

brown sugar, allpurpose, butter, pecans, ginger, lemon rind, egg, water

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