INGREDIENTS

INSTRUCTIONS

Combine raisins and ginger in heavy small saucepan. Add enough water
to just cover. Simmer over low heat until liquid is absorbed, about 15
minutes. Cool completely.  Position rack in lowest third of oven and
preheat to 400F. Combine  pears and next 6 ingredients in bowl. Stir in
raisin mixture. Roll  out 1 pie crust disk on lightly floured surface
to 13-inch round  (about 1/8 inch thick). Roll up dough on rolling pin
and transfer to  9-inch-diameter glass pie plate. Gently press into
place. Trim edges  of crust, leaving 1/4-inch overhang. Spoon pear
mixture into pan,  mounding in center.  Roll out second crust disk on
lightly floured surface to  13-inch-diameter round. Roll up on rolling
pin and unroll over pie.  Trim edges, leaving 3/4 ~inch overhang. Fold
overhang of top crust  under edge of bottom crust. Pinch edges together
to seal. Crimp edges  to make decorative border. Gather and reroll
scraps. Cut out  decorative shapes. Beat egg with milk in small bowl
for glaze. Brush  top of pie with glaze. Make several slashes in top
crust so steam can  escape.  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. Serve warm with vanilla ice cream.
Serves 8.  Bon Appetit November 1991  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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