Toss pears, cranberries, cornstarch, sugar, zest and juice and salt together in a large bowl. Set aside.

Roll out 1 crust, and fit it into a 9-inch pie pan. Chill for 1 hour.

Preheat oven to 375°F.

Once crust has chilled, poke holes in the bottom and sides of the crust with a fork. Pour in filling.

Brush very outer edges of crust with egg and fit remaining crust on top. Crimp edges of both crusts together. Brush top and edges with remaining egg wash. Cut small vents/slits on top of the crust in the center for steam to escape. Sprinkle crust with sugar.

Bake at 375°F for 40 to 50 minutes, or until crust is medium brown and filling is bubbling up through vents. Remove from oven and cool before serving.