• 2 packages frozen pie crusts, 4 crusts total, defrosted (16-ounce)
• 4 ripe but firm pears, cored and cut into ½-inch thick slices
• 1 lemon, juiced
• ½ cup sugar
• ¼ cup all-purpose flour
• 2 tablespoons cornstarch
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
• ¼ cup bought pareve caramel sauce
• 1 egg, lightly beaten with 1 teaspoon water
• 1 tablespoon raw or turbinado sugar

In a large bowl, combine pears, lemon juice, sugar, flour, cornstarch, cinnamon and cardamom and toss to combine. Place one crust in a 9-inch pie tin or plate and press lightly to seal around the edges. Spread caramel sauce evenly over bottom of crust. Fill with pear filling, evenly distributing. Combine 3 remaining pie crusts and roll out on a lightly floured surface until 1/8-inch thick. Cut into ½ inch thick strips. Arrange dough strips on top of filling to form a lattice. Trim and tuck edges under as needed. Seal the edges of the crust around the rim with fingers to form a scalloped edge or the tines of a fork.  Brush crusts with egg wash and sprinkle with raw sugar.

Bake on a sheet pan for 15 minutes. Reduce oven to 375° F and bake for 35 to 45 minutes more or until crust is browned and fruit is tender. Let cool 15 minutes before serving.