Combine 2 cups almond flour, 1 1/4 cups arrowroot, 1/3 cup sugar, 1 teaspoon salt, 1 teaspoon xanthan gum, and 1/4 teaspoon baking powder in a medium bowl. Stir in 3/4 cup spectrum shortening until mixture resembles coarse meal. Stir in 1/3 cup water and stir to make a dough.
Sprinkle a large piece of parchment paper with additional arrowroot starch. Roll dough out to about a large circle, enough to fit 9-inch pie plate up the sides. Chill for 10 minutes.
Carefully transfer dough to pie plate coated with cooking spray. Press together any breaks or cracks in dough. Using a knife, cut off excess dough that hangs over top of pie plate and roll out on parchment. Cut out several leaves with small leaf cutter. Chill pie plate and leaves.
Thinly slice Asian pear halves. Combine sugar, arrowroot starch, and Chinese Five Spice in a medium bowl and sprinkle mixture evenly into the bottom of the chilled pie crust. Place pear halves, cut side down, into pie plate on top of sugar mixture.
Brush sides of pie crust with beaten egg and place leaves of dough all around edges and into pie on top of pears as desired. Brush tops of leaves of dough with egg and sprinkle with additional sugar, if desired.
Bake at 375° for 40-45 minutes or until crust is golden and pears are bubbly and juicy. (Cover top of pie with aluminum foil if crust begins to brown too much.) Allow to cool before serving.