Pear-Cranberry Pie With Crumb Topping

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Flaky Pie Dough

1 large egg beaten with 1 tablespoon milk or cream

1 cup all-purpose flour

1/3 cup granulated sugar

1/3 cup (packed) light brown sugar

12 Gingersnaps, crushed (see Note)

1/8 teaspoon ginger

1/8 teaspoon salt

1 stick (4 ounces) unsalted butter, melted and cooled

2 pounds ripe Anjou pears (about 5)—peeled, halved, cored and sliced 1/4 inch thick

1 1/2 cups fresh cranberries

2 tablespoons fresh lemon juice

1 teaspoon finely grated lemon zest

1/2 teaspoon pure vanilla extract

3/4 cup sugar

2 tablespoons cornstarch

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