Roll pie dough into an 11-inch circle and press into one 9-inch pie plate. Crimp the edges using your fingers, then place the pie plate in the freezer while preparing the filling.

Preheat oven to 400° F.

Peel and slice pears into ⅛-inch slices and discard the core. Place pear slices in a large bowl, add sugar, flour, nutmeg, cinnamon, lemon juice and cranberries. Toss until pears are coated and set aside.

In a separate bowl make the crumble topping. Whisk together flour, oats, brown sugar, sugar and cinnamon. Add butter and use a pastry cutter or your hands to mix butter into the dry ingredients until the mixture is crumbly.

Remove pie crust from the freezer. Add the pears to the pie plate—there will be a lot so mound them in the middle. Add the crumble topping and gently press it down so it stays.

Place the pie on the middle rack in the oven with a large baking sheet on a lower rack below. Bake at 400° F for 20 minutes, then keeping the pie in the oven decrease the temperature to 375° F for 30 to 40 more minutes. After the first 20 minutes, check on the pie. If the crust and crumble are golden in color, place aluminum foil over it to prevent burning.

Allow pie to cool for at least 3 hours before cutting and serving. Serve with a scoop of vanilla ice cream. Store covered in the refrigerator for up to 5 days.