Prepare your pie dough and allow to chill in the fridge for a two hours.
Prepare the Cinnamon Butterscotch Sauce and set aside to cool.
Preheat oven to 400 degrees.
In a large bowl combine the pears, sugar, flour, cinnamon and lemon juice. Chill in the fridge while you roll out the pie dough for the bottom of the dish.
Remove one disc of pie dough from the fridge and roll out on a floured surface using a floured rolling pin. If you are using a 9 inch pie dish you will want to roll the pie dough at least 12 inches in diameter. Start from the center rolling towards the outside. Rotate the direction you roll so you achieve a large circle. Carefully transfer the dough to your pie dish and line the bottom and sides of the dish. If you have excess dough hanging over the sides wait to trim the edges.
Remove the filling from the fridge and spoon the pears into the prepared pie dish leaving behind any juice in the bowl. DO NOT add this juice to the pie. Feel free to discard the juice as you will not need it.
Pour 3/4 of the Cinnamon Butterscotch sauce over the pears. Reserve the rest to drizzle over the pie when you serve it. Place the pie in the fridge while you roll out the top layer of dough.
Roll out top layer of dough the same as you did the bottom layer. For our pie we created a lattice design, but you are free to create any design you like or fully cover the top. If you fully cover the top make sure to cut slits in the dough so the steam can escape.
To create a lattice design: Use a pizza cutter or knife to cut strips of dough in your desired width. Lay half the strips horizontally on top of the pie, leaving a small gap between each strip. With the strips that are on the pie, pull back every other strip half way to one side. Lay a new strip vertically in the center of the pie. Lay your horizontal strips back down. Pull back the other half of the strips and lay another piece vertially. Continue till you reach the edge of the pie and repeat on the other side. Press the ends of each strip to the edge of the pie to secure.
Trim the edge of the pie and either flute or crimp with a fork.
Whisk together the egg and 1 tbsp of milk to create an egg wash. Brush the egg wash over the top of the pie dough.
Place the pie on a baking sheet and bake for 20 minutes.
After 20 minutes remove the pie from the oven and add a pie crust shield around the edges of the pie. If you don't have a shield your can make a diy shield with foil. This will keep the edge of the crust from burning. Immediately put the pie back in the oven and reduce the heat to 350 degrees. Bake for another 35-40 minutes.
Once the pie is done, remove from the oven and allow to rest at room temperature for a few hours so the filling can thicken and set up.
Serve the pie with the remaining cinnamon butterscotch sauce and ice-cream if you desire.
Store leftover pie in the fridge, covered, for up to a week.