Cranberry Pear Pie for 8 Servings

Instructions:

1. In a large bowl, whisk together flour, sugar, and salt. Add the chilled butter cubes. Using a pastry cutter or forks, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
2. Drizzle in ice water one tablespoon at a time, stirring with a fork until the dough just holds together. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
3. In a large bowl, combine the sliced pears and whole cranberries. In a separate small bowl, whisk together the granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and salt.
4. Pour the sugar mixture over the fruit, adding the lemon juice and vanilla extract. Toss gently until the fruit is evenly coated and the mixture looks glossy.
5. Preheat your oven to 400°F (200°C). On a floured surface, roll out the first disc of dough into a 12-inch circle and press it into the pie plate.
6. Pour in the cranberry pear filling, mounding it slightly in the center. Roll out the second disc and cut into 1-inch strips to create a lattice top. Fold the edges under and crimp.
7. Brush the lattice with the beaten egg wash and sprinkle with sanding sugar. Place on a baking sheet and bake for 20 minutes, then reduce temperature and continue baking until filling is bubbly and crust is golden (approx 30 more minutes).