Step 1

Prepare your favorite pie crust (enough for a double crust) or use store bought pie crust.

Step 2

Transfer the one sheet of rolled dough into a 9-inch round pie plate. Fold over any hanging edges and crimp to your desired design.

Step 3

Place the dough lined pie plate in the refrigerator to keep chilled while you prepare the pie filling.

Step 4

Place the pears and 2 tablespoons of sugar in a large bowl.

Step 5

Mix to combine.

Step 6

Microwave for 4 to 8 minutes or until the pears are translucent and release their juices. Stir once, half way through cooking. (I cooked mine for a total of 6 minutes.)

Step 7

Remove the pears from the microwave and allow to cool for about 30 minutes.

Step 8

While the pears cool, make the cranberry portion of the filling.

Step 9

Place the cranberries in the work bowl of a food processor.

Step 10

Add the remaining granulated sugar, 1/4 cup brown sugar, ground cinnamon and grated fresh ginger to the processor.

Step 11

Pulse the cranberries about 5 times until roughly chopped.

Step 12

Mix the cranberries with the now cool pear mixture.

Step 13

Turn the filling into the chilled crust lined pie plate. Dot the top with the butter cubes. Return to refrigerator while preparing the top crust.

Step 14

Place the second rolled out pie dough over the filling.

Step 15

Use a knife to trim any excess pie crust, leaving enough dough to tuck the top crust under the bottom crust. Flute the edges of the pie crust to seal.

Step 16

Cut slits in the top of the crust and make small cut outs with the extra pie dough if desired.

Step 17

In a small bowl, whisk together the egg and water.

Step 18

Brush the crust with egg wash and sprinkle with coarse sugar.

Step 19

Preheat the oven to 400º Fahrenheit. Bake the pie in the preheated oven for about 50 to 55 minutes.

Step 20

Allow the pie to cool for about 4 hours until serving.

Step 21

Once the pie is cooled, store in an airtight container at room temperature.