Grease the tart tin with butter.
Place the saffron in the teacup and cover with just boiled water. Allow to steep for half an hour or until the water has cooled to room temperature.
To make the pastry sift the flour and salt into the mixing bowl or food processor bowl.
Add the butter and rub in (or process if using food processor) until the mixture resembles fine breadcrumbs.
Place the egg yolks in the small bowl, add the saffron water and whisk together.
Add to the pastry mix and bring together to make a dough adding more water if the dough is too dry. If using a processor add the egg mixture and whizz until the mixture forms a ball of dough.
Cover the dough with clingfilm and place in the fridge for 30 minutes.
Preheat the oven to 180C/350F/gas 4.
Place the sugar, spices and flour into the small bowl and stir until thoroughly mixed. Set aside.
Remove the pastry from the fridge and allow to come to room temperature.
Take two thirds of the pastry and roll out and line the tart tin allowing any excess pastry to hang over the edges.
Scatter half of the sugar and spice mixture over the pastry before arranging the pear halves in the pie.
Scatter the remaining mixture over the pears.
Brush the top edges of the pie base with a little water.
Roll out the remaining third of the pastry and place over the pears crimping the edges to seal the top to the base.
Trim the excess pastry and use to make shapes to decorate the pie using beaten egg to stick them down.
Cut a hole in the centre of the pie.
Brush with the beaten egg and place in the oven for 45 minutes or until the pie is golden and cooked through. Check the pie after 30 minutes and if it looks as if the top is starting to burn place a piece of kitchen foil over the top.
Remove from the oven and allow to cool a little before removing the tart tin and transferring to a serving dish. Serve with whipped cream.
