Prepare Single-Crust Pastry. For vanilla cream, in a medium, heavy saucepan combine sugar and 2 tablespoons cornstarch. Stir in milk. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten eggs. Return all of the egg mixture to the saucepan. Stir in the ginger. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Pour vanilla cream into baked pastry shell. Chill for 1 hour; cover and chill until ready to assemble.
Meanwhile, for glaze, in a small saucepan combine the pear nectar and 1-1/2 teaspoons cornstarch. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cover and cool to room temperature.
To assemble, peel, core, and thinly slice the pears. Arrange in a concentric pattern over the vanilla cream. Spoon cooled glaze over pears, spreading evenly. Cover and chill 1 to 4 hours. To serve, top with raspberries. Makes 12 servings.
Pastry for Single-Crust Pie
Stir together flour and salt. Using a pastry blender cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter.