3/4 c. golden raisins
1/4 c. plus 2 tbsp. minced crystallized ginger
3 lbs. ripe med. pears, peeled, cored, sliced
1/2 c. sugar
3 tbsp. butter, melted
2 tbsp. quick cooking tapioca
1 tbsp. fresh lemon juice
1 1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 buttermilk pie crust dough disks
1 egg
2 tbsp. milk

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 400 degrees. Combine pears and next six ingredients in bowl. Stir in raisin mixture. Roll out 1 pie crust disk on lightly floured surface to 13 inch round. Roll up on rolling pin and unroll over pie. Trim edges, 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. Cutout decorative shapes. Beat egg with milk in small bowl for glaze. Brush top of the pie with glaze. Arrange dough cutouts decoratively atop pie. Brush cutouts 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 to quickly, about 1 hour.