• Make the pie crust, and allow the dough to chill in the fridge while you make the filling.

for the filling

• In a large bowl add the 6 sliced Bartlett Pears, brown sugar, cinnamon, nutmeg, cardamon, cloves and ginger. Toss together with a wooden spoon to combine. Let rest of 10 minutes. Pour out all released juices except for 1 tablespoon.
• In a skillet over medium heat, melt the 1 tbsp of butter. Once the butter is almost melted and is foaming, add the pear spice mixture into the pan. Spreading the pears in an even layer cook for 10-15 minutes, stirring occasionally to prevent them from burning or sticking to the pan. The pears should be soft and any released juices should be thickened.
• Place the cooked pear filling back into the mixing bowl, and let chill in the fridge until at least room temperature.

to assemble

• Prep your pie pan if it IS NOT non-stick but buttering the insides and edges.
• Roll out the first disk of pie dough by first dusting the surface and the rolling pin with flour. Roll out the pie dough into a round disc that is approximately 1/4 inch thick. Place the first pie crust into the pan, by folding it in half then again (so into a quarter), so it is easier to transport, then unfold once it is over the pie tin. Lightly lift the edges of the dough to ease it into the pan. Lightly press the dough into the pan. Trim an excess with a knife or scissors so there is only a 1/2 inch overhang.
• Fill the pie with the cooled filling, making sure the filling is evenly spread. If there's too much filling let it dome in the middle of the pie.
• Chill the now fill pie again for another 15 minutes in the fridge. Roll out the second disc of pie dough. You can either lattice this second dough or roll the dough into another circle 1/4 inch thick.
• Create the egg wash by whisking together the egg yolk and 1 tbsp of milk. Lightly brush the edges of the bottom pie crust with the egg wash before placing on the top crust.
• Place the second crust on top of the filling and trim any excess so the edge of the top crust is 1/4 inch smaller than the bottom crust. Fold the edges of the bottom crust over the top crust and pinch to adhere. You can crimp the edges by holding an index finger to the outside of the crust and using the thumb and index finger of the other hand to push outwards on the inside of the crust.

to bake

• Chill the assembled pie for another 10-15 minutes in the fridge and preheat the oven to 400F. Brush the entire pie with egg wash and (optionally) sprinkle generously with demerara sugar. Place the pie on a baking sheet and bake for 20 minutes or until the top is just turning golden. Then lower the temperature to 375F, cover the top with aluminum foil and bake for another 30-35 minutes or until the filling is bubbly. If you want your pie really golden, uncover for the last 5 minutes and let the top char more.
• Let the pie cool for 10 minutes before slicing and serving.