Preheat the oven to 425 degrees.
Prepare one crust and line a 9 inch pie pan with it.
Spread the bottom of the pie crust with the marmalade.
In a large bowl, combine the pears, ginger, granulated sugar, brown sugar, cardamom, nutmeg, cinnamon and cornstarch/arrowroot starch. Toss gently to combine.
Spoon into prepared pie crust. Place pieces of butter on top of the pie filling.
Prepare an egg glaze with the egg, whisked with one tablespoon water. Brush the edge of the prepared pie crust with the egg glaze. Set the rest of the egg glaze aside.
Prepare the second pie crust. Place on top of the pie filling allowing ¾ inch of the crust to overhang the filled crust.
Fold the top crust edges over the filled crust edges, and pinch together to make a fluted edge. Cut vent holes on the top (I cut 4 long slits and a ½ inch circle in the middle).
Brush the top with the rest of the egg glaze and sprinkle with granulated sugar.
Place pie in the lower portion of the oven at 425 degrees and bake for 12 minutes.
Lower the oven heat to 350 degrees, move the pie to the middle of the oven and bake 30-35 minutes longer or until top crust is golden. Check the pie during the last 30-35 minutes and if the crust edge is beginning to over brown, cover with foil (edges only).
Remove and cool on rack. Serve at any temperature but perfect warm with vanilla ice cream!