Preheat oven to 400 degrees. In a large bowl, combine pears, ¼ C brown sugar, lemon juice, cinnamon, ginger, and salt. Toss gently to coat.

Line a baking sheet with parchment paper. Unroll 1 pie crust and spread ¼ C walnuts on the center of the crust. Place second pie crust on top and gently press the crusts together to form one crust, sealing in the nuts. Lightly brush top of crust with butter.

Spoon pear mixture in the center of the pie crust. Arrange the pears, leaving a 3-4 inch border from the edge of the crust. Add the ⅛ C of walnuts to the pears. Fold the edges of the dough toward the center of the crust, pressing fold edges gently together to seal.

Brush crust with egg white to help the crust achieve a nice golden brown when baking. Pour any left over butter over pears, sprinkle crust and pears with extra brown sugar and cinnamon.

Bake 20-25 minutes or until golden brown. Use strips of foil to shield the edges to prevent over browning, if necessary. Serve warm.