One 9-inch pie
½ cup, plus 1 tablespoon, granulated sugar, divided
¼ cup cornstarch
1 teaspoon kosher salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1 flaky piecrust
1 egg, beaten
1. In a large bowl, toss the with ½ cup of the granulated sugar, the crystallized ginger, cornstarch, orange juice, salt, cinnamon and ground ginger. Let sit for 30 minutes at room temperature.
2. Preheat the oven to 350º. Strain the pears of any excess liquid and transfer the liquid to a small saucepan over medium-high heat. Cook, stirring constantly, until the liquid has thickened, 2 to 3 minutes. Then add the liquid back to the bowl with the pears and toss to incorporate.
3. On a lightly floured surface, roll out 1 disk of the into a 12-inch circle. Transfer to a 9-inch pie tin pressing to fit the tin, leaving at least 1 inch of overhang on the sides. Spoon the filling into the tin over the dough, spreading to make an even layer.
4. Roll out the other disk of pie dough into a 10-inch square. Using a knife, cut eighteen ½-inch strips of dough. Take 3 strips of the dough and braid into 1 strand. Repeat this process until you have 6 braided strips. Place 3 strips horizontally across the pears, then pull alternating strips back and lay the additional strips perpendicular. Trim off the extra dough, then roll up the edge to make a rim around the dish. Using your fingers, crimp edges of the pie.