Prepare the pie crust dough. Press one recipe into the bottom and up the sides of a 9" pie plate. Keep the other dough in the refrigerator until ready to use.

Mix the sliced pears, cranberries, slivered almonds, sugar, cornstarch and cinnamon together.

Pour into your pie plate atop your pie crust.

Drop the small squares of butter randomly atop your filling.

Remove other recipe of pie crust dough from the fridge. Roll out onto a floured surface. Using a pastry wheel, cut into 1" strips.

Arrange the lattice on the pie, weaving the strips over and under each other, folding the strips back as necessary to place other strips underneath.

Crimp the edges of the crust, making sure that the lattice pieces are crimped well with the dough in the pie plate.

Using a pastry brush, brush the top with your egg wash. Sprinkle with sugar if desired.

If freezing, cover tightly with plastic wrap and put inside a large Ziploc bag.

To bake the pie straight from the freezer, remove all plastic wrap and put the pie on top of a cookie sheet.

Place inside an oven preheated to 425 degrees.

Bake for 20 minutes, and then turn down your oven to 350 degrees.

Bake for another 60-70 minutes, covering the edges with foil or a pie shield as necessary to keep the edges from browning.

Remove from the oven and let cool at room temperature for at least three hours.

If baking this pie fresh (without freezing), place on a cookie sheet and put in a 425-degree oven for 15 minutes. Then turn the heat down to 350 degrees and bake for another 30-35 minutes, covering the edges as needed.

Remove from the oven and let cool at room temperature for at least three hours.