Pear-Cranberry Pie With Crumb Topping

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1 flaky pie dough

1 tablespoon milk or cream

1 large egg , beaten with


1 teaspoon finely grated lemon zest

2 lbs ripe anjou pears (about 5, peeled, halved, cored and sliced 1/4 inch thick)

12 gingersnaps, crushed

1 1/2 cups fresh cranberries

1/8 teaspoon salt

1/8 teaspoon ginger


2 tablespoons fresh lemon juice

1/3 cup packed light brown sugar

1/2 teaspoon pure vanilla extract

3/4 cup sugar

1/3 cup granulated sugar

2 tablespoons cornstarch

1 cup all-purpose flour

1/2 cup unsalted butter , melted and cooled

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