Prepare my pie crust recipe or butter pie crust through step 5.

After the pie crust has chilled, adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).

On a floured work surface, roll out one of the discs of chilled dough (you can freeze the 2nd for later use, see note). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish.* Tuck it in with your fingers, making sure it is smooth. Flute or crimp the pie crust edges. Chill in the refrigerator or freezer as you prepare the filling and crumble topping.

Combine the pear chunks, cranberries, granulated sugar, flour, cinnamon, ginger, and lemon juice together in a large bowl.

Combine the brown sugar, cinnamon, and flour together. Pour the melted butter on top and, using a fork, gently mix until crumbles form.

Spoon the filling into the crust, leaving any juices behind. Sprinkle crumble topping all over the filling.

Bake the pie for 55-65 minutes, or until the top is lightly browned. After the first 20 minutes of bake time, place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if the top is browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will set as it cools.

Slice and serve pie at room temperature. Cover and store leftover pie in the refrigerator for up to 1 week.