Halve pears lengthwise; scoop out core; cut a shape to remove stems.
Pare and slice to make 6 cups.
In small bowl, combine brown sugar, flour, salt, cloves, and nutmeg.
Stir in 1/3 cup cream.
Place sliced pears in an 8-1/4-inch round, shal- low baking dish or 9-inch deep-dish-pie plate (about 1-3/4 inches deep).
Sprinkle with lemon juice; add cream mixture.
With wooden spoon, stir gently until well mixed.
Dot with butter.
Preheat oven to 400F.
On lightly floured surface, roll out pastry to an 11-inch circle.
Fold in half; make slits for steam vents.
Place over fruit in baking dish, and unfold.
Press pastry to edge of dish.
For decorative edge, press firmly all around with thumb.
Lightly beat egg yolk with 1 tablespoon water.
Brush over pastry.
Place a piece of foil, a little larger than baking dish, on oven rack below the one on which pie bakes, to catch any juices that may bubble over edge of dish.
Bake pie 35 to 40 minutes, or until crust is golden and juice bubbles through steam vents.
Let pie cool on wire rack about 30 minutes.
Serve warm, with heavy cream or ice cream.
Note: To make pie with canned pears, use 2 cans (1-lb, 13-oz size) sliced pears.
Drain, reserving 2 tablespoons syrup.
Make as above, reducing sugar to 1/2 cup and decreasing flour to 2 tablespoons.
Add reserved syrup with the cream.Makes 6 to 8 servings.