Bring the honey and cream to a simmer in a small saucepan over medium heat. Stir the mixture until it begins to simmer, but then stop stirring as soon as it begins to bubble. Attach a candy thermometer (or use an instant read thermometer) to cook the mixture until it reaches 235°F. Whisk in the salt and vanilla.

Add the pears and cranberries and stir well to combine. Cook, stirring occasionally, until the fruit starts to soften, 7 to 9 minutes.

In a medium bowl, whisk the sugar, cornstarch, cinnamon, ginger, and nutmeg to combine. Sprinkle this mixture over the pot and stir until well combined. Continue to cook, stirring frequently, until the mixture thickens slightly, 2 to 3 minutes.

Allow the filling to cool completely; you can speed this up by pouring it onto a baking sheet.

While the filling cools, roll out one piece of the dough to ¼ inch thick on a lightly floured surface. Use the rolling pin to gently transfer the dough to the skillet.

Once the filling is cool, transfer it to the prepared crust. Refrigerate while you roll out the second portion of crust.

Press the edges of the dough together all the way around the pie to adhere them to one another and to slightly thin them out. Trim away the excess dough.

Refrigerate the pie, and preheat the oven to 400°F. In a small bowl, whisk the egg and water to combine. Brush the top crust with the egg wash and garnish with turbinado sugar.

Bake the pie for 30 minutes, then reduce the temperature to 375°F and bake for an additional 15 to 20 minutes.

Let the pie cool completely in the skillet before slicing and serving.