FOR THE CRUST:

1. In a bowl, whisk together flours, arrowroot starch, xantham gum & salt until well combined
2. Add cold palm shortening & cut shortening into flour until the mixture resembles coarse meal
3. Sprinkle mixture with the ice water, mix lightly with a fork – sprinkle in the egg replacement mixture & mix lightly with a fork
4. Gently knead the mixture until it just begins to come together. Divide the dough into 2 equal portions, flatten into discs, wrap in plastic wrap & refrigerate for 30 minutes

FOR THE FILLING:

1. Sprinkle the prepared pears with lemon juice
2. In a large bowl mix sugar, flour, cinnamon & clove together – add the pears & gently toss to coat
3. On a sheet of lightly floured parchment paper, roll 1 disc of dough into an 10″ round & flip the crust into the pie dish, remove parchment & press down with your fingers to fit the crust into the 9″ pie dish, place pie dish into refrigerator to chill while you prepare the lattice
4. On a sheet of lightly floured parchment paper, roll the other disc of dough into a 10″ round, cut into 1″ strips & create a lattice topping atop the parchment paper (the pie dough is workable but not like gluten filled pie dough – it takes a light touch & patience to accomplish a gluten free lattice, but it is well worth the effort)
5. Once the lattice is complete, remove the pie dish from the refrigerator, fill with the pears, arranging the pears into even layers so that you have a relatively flat surface to place your lattice on
6. Carefully lift the lattice with the parchment paper & roll it onto the top of the pie (it may help to have someone else raise the pie dish to meet you as you place the lattice onto the top of the pie – I did this alone, but to ensure your lattice successfully makes it onto the pie you may want to have some help)
7. Make any necessary adjustments to the lattice & gently press the ends of the lattice onto the bottom pie crust
8. Pre-heat oven to 400F degrees & return pie to the refrigerator to chill while the oven heats up

MILK GLAZE:

1. Mix together milk, sugar & butter until well combined
2. Once oven is preheated, remove pie from refrigerator & brush the crust with the milk glaze
3. Bake pie for 25 minutes, reduce the temperature to 350F degrees & continue to bake for another 45 minutes or until the crust is nice & golden (if the edges are browning too quickly, cover with a little loose foil or a pie shield)
4. Remove pie from oven & let cool at room temperature for at least 3 hours before serving