Tart Cranberry Pie

Heat the oven to 425°F, arrange a rack in the middle, and place a baking sheet (large enough to hold the pie) or baking stone on the rack.

Combine cranberries, pears, and sugar in a large saucepan over medium heat. Cook, stirring occasionally, until pears are just tender and sugar is dissolved, about 20 to 25 minutes.

Drain fruit through a fine mesh strainer, reserving juices in a heatproof bowl.

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. (The juices should not be pooling in the bottom of the bowl.) Stir to combine; set aside to cool, at least 10 minutes.

Place egg yolk and milk in a small bowl and whisk until evenly combined; set aside.Once the dough has rested and the filling is cool, roll one pie dough disk on a floured surface to 1/8 inch thickness. Line a 9-1/2-inch deep-dish pie plate with the dough and trim the excess, leaving a 1/2-inch overhang.

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.

Pour the cranberry filling into the pie plate, and place the second dough round over top to enclose. Pinch the border to seal the two crusts and to create a decorative, fluted edge.

Brush egg mixture over top of pie and sprinkle with sanding sugar.

Place pie on the baking stone or sheet in the center of the oven and bake, undisturbed, for 10 minutes. Reduce heat to 375°F. Cook for an additional 45 to 50 minutes, or until crust is golden brown and filling is bubbling and thick.

Remove from the oven and allow to cool before slicing.Beverage pairing: Dashe Dry Creek Late Harvest Zinfandel, California. This late-harvest Zinfandel has all the spice and dark fruit to hold up to the cranberry, and it is on the drier side of dessert wines, making it a perfect noncloying match to this tart dessert.