Gingered Cranberry-Pear Pie

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subheading: For the gingersnap cookie pie dough:

1 ¼ cups unbleached all-purpose flour

½ teaspoon kosher salt

1 teaspoon brown sugar

½ cup (1 stick) unsalted butter, cut into small pieces

4 to 5 tablespoons ice water

2 ounces gingersnap cookies, about 10 small cookies, or enough to yield ½ cup of fine crumbs

subheading: For the filling:

One 12-oz bag fresh or frozen cranberries (about 3 cups)

¾ cup turbinado sugar (or more to taste)

½ cup juice and rind from 1 large orange (rind removed in long strips using a sharp vegetable peeler)

½ cup thinly sliced ginger, no need to peel but scrub well

3 leafy rosemary sprigs, each about 7 or 8 inches long

3 large firm-ripe pears (about 2 pounds total), stems removed, cored and thinly sliced about ¼” thick (no need to peel)

1 large egg white, lightly beaten

Directions at food52.com

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