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1
On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, about 1/8 inch thick.
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2
Fit into a 9-inch deep-dish pie plate; trim dough flush with rim.
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3
Refrigerate or freeze until firm, about 30 minutes.
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4
On lightly floured parchment, roll out remaining disk of dough as in step 1.
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5
Top with an inverted 9-inch pie plate, and gently press to make a light indentation.
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6
Using a 1-inch square cutter, cut lattice pattern out of round, leaving at least 1/2 inch between cutouts and edge of indented round.
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7
Transfer squares to a parchment-lined rimmed baking sheet.
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8
For partial squares where lattice meets edge, make a very light indentation with cutter, then cut out portion inside round with a paring knife.
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9
Using a paring knife, cut out the round, leaving an additional 1/2 inch dough beyond indented circle.
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10
Reroll scraps; cut out as many additional squares as possible, and transfer to baking sheet.
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11
Transfer parchment with cutout top to another baking sheet.
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12
Refrigerate both 30 minutes.
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13
Preheat oven to 375F, with rack in lower position.
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14
Peel and core pears.
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15
Very thinly slice 2 pears lengthwise; cut remaining 2 pears into 8 wedges each.
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16
In a bowl, toss together pears, cranberries, brown sugar, cornstarch, and salt.
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17
Pour into pie shell; gently press to make level.
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18
Dot with butter.
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19
Whisk together egg yolk and cream; lightly brush over edge of pie shell.
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20
Gently place another baking sheet on top of chilled lattice (still on parchment); carefully invert.
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21
Slide lattice on top of filling, centering; remove parchment.
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22
Gently press edges of crust to seal; trim dough, if necessary.
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23
Lightly brush lattice with egg wash.
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24
Arrange dough squares around edge of pie, overlapping slightly.
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25
Lightly brush top of each square with egg wash as you work.
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26
Refrigerate 15 minutes.
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27
Bake pie on a parchment-lined baking sheet until crust is golden brown and juices are bubbling, about 90 minutes.
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28
(Tent with foil if crust browns too quickly.)
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29
Let cool on a wire rack 5 minutes.
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30
Meanwhile, heat preserves in a saucepan over medium until loose.
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31
Pass through a fine sieve into a bowl.
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32
Brush warm pie all over with glaze.
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33
Let pie cool completely on wire rack.
