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1
In the container of a food processor, combine the cranberries and 1/2 cup sugar; pulse 5 or 6 times until the berries are well chopped.
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2
Transfer mixture to a large bowl; mix in the pears, lemon juice, and orange zest; mix well and set aside for 20 minutes.
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3
In a small bowl, mix together 1 tablespoon sugar and the cornstarch, cinnamon, and cardamom.
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4
Add to the fruit and mix well.
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5
Transfer filling to the chilled pie shell; smooth the top with your hands to even it out.
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6
Place pie in a 400u00b0 oven, center rack; bake for 35 minutes.
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7
To make the crumb topping: add nuts, sugars, flour, and salt to the food processor; pulse several times to mix.
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8
Scatter the butter over the top and pulse until the mixture looks like medium-fine crumbs; transfer crumbs to a large bowl; then rub crumbs between your fingers to make large, buttery crumbs; refrigerate until ready to use.
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9
Remove pie from oven and lower temperature to 375u00b0.
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10
Carefully dump the topping in the center of the pie and spread the crumbs evenly over the surface with your hands.
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11
Tamp down lightly; return pie to oven, placing it so the part that faced the back of the oven now faces the front.
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12
Bake 30-35 more minutes or until the juices bubble thickly around the edge.
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13
May be necessary to cover with loosely tented foil during the last 10-15 minutes to keep crumbs from over browning.
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14
Place pie on wire rack and let cool at least 1 hour before serving.
