Melt butter in a large skillet over medium-high heat; add pear mixture, and cook, stirring often, 10 minutes or until tender. Remove from heat, and stir in pecans, ginger, and lemon rind.
Spoon mixture into a lightly greased 2-quart baking dish.
Roll piecrusts to press out fold lines; cut into 1/2-inch strips. Arrange strips in a lattice design over filling. Reroll remaining strips and scraps. Cut leaf shapes from piecrust using a small 1-inch leaf-shaped cookie cutter. Use a paring knife to gently score designs in leaves, if desired. Arrange leaf shapes around inner edge of the baking dish, forming a decorative border over ends of lattice.
Whisk together egg and 1 tablespoon water; brush over piecrust.
Bake at 425° for 20 to 25 minutes or until golden brown.