Pastry for double-crust 9-inch pie
1 c. sugar, divided
3 tbsp. cornstarch
1 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. salt
9 c. peeled, cored, sliced pears
1/4 c. flour
3 tbsp. butter, melted
2 tbsp. brandy
1 tbsp. lemon juice
1 egg white, beaten

Roll half the dough on a lightly floured surface. Fit into a 9-inch pie plate and set aside.

Combine 1/2 cup sugar, cornstarch, cinnamon, nutmeg and salt in a large bowl. Add pears and toss gently to coat. Spoon into pastry shell.

Combine remaining sugar, flour, butter, brandy and lemon juice and mix well. Spoon over pear mixture. Roll remaining pastry to 1/8-inch thickness and cut into 1/2-inch strips. Arrange in lattice fashion over filling. Trim edges; seal and flute. Bake at 350 degrees for 55 minutes. Brush pastry with egg white and continue baking 5 minutes or until golden brown.