In 16 , legends were priced pretty high until TOTY . In jan , supply rises as everyone is trading for TOTY . prices dipped around 30 % followed by a spike . I ' m planning to pick up Veron and Zannetti if prices are low enough . Checkout futbin for historical prices . <| sep |> An old turntable and a vac wand from squeaky clean vinyl would do it . That being said , you can get a full manual vac setup from squeaky clean for around $ 120 . <| sep |> From Russia , with love <| sep |> RED WINE PEAR cup granulated sugar 1 cups dry red wine , divided 2 tablespoons unsalted butter , cut into pieces 5 teaspoons cornstarch 1 teaspoon ground cinnamon 5 teaspoons allpurpose flour plus more for dusting 1 teaspoon vanilla extract teaspoon kosher salt 3 pounds firm but ripe pears such as Comice , Anjou , or Bartlett , peeled , cored , thinly sliced 1 large egg 12 tsp water beaten 3 tablespoons granulated sugar or raw sugarBring granulated sugar , and 1 cups wine to a boil cook , stirring occasionally , until reduced to about cup , about 10 min . Whisking constantly , gradually add butter and whisk until syrup is smooth . Whisk cornstarch , cinnamon , 5 tsp . flour , salt , vanilla and remaining cup wine in a small bowl , gradually add hot wine syrup and wisk until smooth . Chill until cool , about 30 minutes . Place a rack in lower third of oven and preheat to 375 . Toss pears and red wine syrup in a large bowl . Roll out 1 disk of dough on a lightly floured surface into a 14 round . Transfer to a 9 pie dish . Lift up edges and allow dough to slump down into dish . Trim , leaving about 1 overhang . Pour filling into crust and chill . Meanwhile , roll out remaining disk of dough into a 14 round . Using a pizza cutter or a sharp knife , cut into twelve 1 wide strips . Arrange 6 strips crosswise across top of pie , spacing about 1 apart . Arrange remaining 6 strips lengthwise across top of pie , lifting crosswise strips and weaving lengthwise strips over and under to form a lattice . Brush edge of dough with beaten egg and press ends of strips and bottom crust together to seal . Trim strips to same length as bottom crust , then fold bottom crust over lattice strips crimp edge . Brush crust with beaten egg and sprinkle with granulated sugar . Chill in freezer 15 minutes . Place pie dish on a rimmed baking sheet and bake 30 minutes . Reduce oven temperature to 350 , rotate pie , and continue baking , tenting with foil if crust is browning too quickly , until juices are bubbling and crust is golden brown , 6075 minutes longer . Transfer to a wire rack and let cool at least 4 hours before slicing .