Preheat the oven to 400 F (200 C). Combine the pears, 3 tbsp (45 ml) white sugar, cornstarch, lemon juice, cinnamon and cloves and
mix thoroughly. Spoon the filling into the crust, mounding it into the center. Sprinkle with the pecans, raisins and
brown sugar, and dot with the butter. Carefully
fold the pastry over the filling, pleating it nicely and leaving a 3 - 4 inch (7.5 - 10 cm) opening in the center. Brush the crust with
egg wash and sprinkle with 1 tbsp (15 ml) sugar.
If time allows, refrigerate for 30 minutes.
Bake for 10 minutes,
reduce the heat to 350 F (175 C) and bake for 50 - 60 more minutes, until the crust is golden and the filling is bubbling in the center.
