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1
Heat the oven to 425 degrees F, arrange a rack in the middle, and place a baking sheet (large enough to hold the pie) or baking stone on the rack.
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2
Combine cranberries, pears, and sugar in a large saucepan over medium heat.
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3
Cook, stirring occasionally, until pears are just tender and sugar is dissolved, about 20 to 25 minutes.
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4
Drain fruit through a fine mesh strainer, reserving juices in a heatproof bowl.
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5
Transfer fruit to a medium bowl and add vanilla bean and seeds, cloves, corn syrup, orange zest, and enough reserved juices to just moisten the fruit, about 1/3 cup.
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6
(The juices should not be pooling in the bottom of the bowl.)
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7
Stir to combine; set aside to cool, at least 10 minutes.
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8
Place egg yolk and milk in a small bowl and whisk until evenly combined; set aside.
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9
Once the dough has rested and the filling is cool, roll one pie dough disk on a floured surface to 1/8 inch thickness.
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10
Line a 9-1/2-inch deep-dish pie plate with the dough and trim the excess, leaving a 1/2-inch overhang.
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11
Roll out the second disk of dough on a floured surface to 1/4 inch thickness and, using a pastry cutter or knife, cut a 1-inch round opening in the center.
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12
Pour the cranberry filling into the pie plate, and place the second dough round over top to enclose.
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13
Pinch the border to seal the two crusts and to create a decorative, fluted edge.
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14
Brush egg mixture over top of pie and sprinkle with sanding sugar.
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15
Place pie on the baking stone or sheet in the center of the oven and bake, undisturbed, for 10 minutes.
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16
Reduce heat to 375 degrees F. Cook for an additional 45 to 50 minutes, or until crust is golden brown and filling is bubbling and thick.
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17
Remove from the oven and allow to cool before slicing.
