Process flour and butter until crumbly, add enough of the water to bring ingredients together. Press dough into a ball. Cover, refrigerate 1 hour.

Make cranberry filling. Combine ingredients in medium saucepan, simmer, stirring, about 10 minutes or until syrupy. Remove from heat, cool.

Make pear filling. Peel, quarter, core and slice pears thinly, place in large saucepan with the water. Simmer, stirring occasionally, about 10 minutes or until pear is tender. Drain pear, discard liquid. Stir sugar into pear, cool.

Preheat oven to 220°C (200°C fan forced).

Divide pastry in half. Roll one half between sheets of baking paper until large enough to line deep 25cm (10-inch) pie dish. Lift pastry into dish, ease into base and side. Spoon cranberry filling into pastry case, top with pear filling. Brush pastry edge with a little combined egg and milk.

Roll remaining pastry until large enough to cover top of pie, press edges together with fork to seal. Trim away excess pastry. Brush top of pie with egg mixture, sprinkle with sugar.

Bake pie 15 minutes. Reduce oven to 180°C (160°C fan forced), bake further 30 minutes.