Cranberry-Ginger Pear Pie

Adjust oven rack to lowest position and heat oven to 400 degrees. Roll dough into 12‑inch circle on floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9‑inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. Wrap dough-lined plate loosely in plastic wrap and refrigerate until dough is firm, about 30 minutes.

Meanwhile, toss pears with 2 tablespoons granulated sugar in large bowl. Microwave, covered, until pears turn translucent and release their juices, 4 to 8 minutes, stirring once halfway through microwaving. Uncover and let cool completely, about 30 minutes.

Trim overhang to 1/2 inch beyond lip of pie plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Wrap dough-lined plate loosely in plastic and refrigerate until dough is firm, about 15 minutes.

Combine flour, brown sugar, crystallized ginger, ground ginger, salt, and 2 tablespoons granulated sugar in medium bowl. Add melted butter and stir until mixture is completely moistened. Let cool completely, about 10 minutes.

Combine cranberries, fresh ginger, and remaining 1/4 cup granulated sugar in food processor and pulse until cranberries are roughly chopped, about 5 pulses. Drain cooled pears and discard liquid. Return pears to now-empty bowl and add cranberry mixture, stirring to combine. Transfer mixture to dough-lined plate. Sprinkle topping over pear mixture, breaking apart any large clumps. Place pie on rimmed baking sheet and bake until juices are bubbling and topping is deep golden brown, 45 to 55 minutes, rotating pie plate halfway through baking. Let pie cool completely on wire rack, about 4 hours, before serving.