2 rolled out rounds, deep-dish pie crust (room temperature)
2 1/2 lb pears, peeled, cored and cut into slices
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/2 tsp ground cinnamon
1/4 tsp salt
1 tbsp lemon juice
1 tsp orange zest
1/4 cup cornstarch
2 tbsp kirsch or Grand Marnier liquor
1 1/2 cup fresh or frozen cranberries
1 egg beaten with 1 tsp water
2 tsp turbinado sugar
Preheat oven to 400º
Fit one of the dough rounds into a 9" deep-dish pie dish and gently press into the disk Trim or tuck edges. Refrigerate until ready to use.
Place second dough round on a parchment paper lined cookie sheet. Using a ruler as a guide, cut 10 strips of dough. Don't worry about making them perfect - having them imperfect actually works better!!
To prepare the filling, in a large Dutch oven over medium heat, stir together the pears, the brown and granulated sugars, the cinnamon, salt, lemon juice, orange zest and cornstarch. Cover and cook, stirring occasionally, until the pears are just tender but not mushy, 15 to 20 minutes, depending on their ripeness. Uncover, stir in the kirsch and let cool to room temperature.
Stir the cranberries into the pear mixture and pour the filling into the prepared pie dish.
To create the lattice, lay 5 strips of dough spaced evenly apart on top of the pie filling. Fold back every other strip halfway and lay down a strip perpendicular across the unfolded strips. Repeat to place 5 strips of dough evenly across the top, folding back the alternate strips each time. Pinch the lattice strips onto the dough on the rim of the pie dish to make sure they bake together. Brush the lattice crust with the egg wash and sprinkle with the turbinado sugar.
Place the pie dish on a baking sheet and bake until the crust is golden brown and the filling has begun to bubble, 45 minutes to 1 hour; check the pie after 30 minutes and cover the top and edges with foil if they become too dark. Let the pie cool on a wire rack for at least 2 1/2 hours before serving.