Pulse flour and salt in a food processor.

Add cold butter and pulse until crumbly.

Add ice water until dough holds together.

Divide dough into two disks, wrap, and refrigerate for at least one hour.

Roll out one disk to a 12-inch circle and fit into a 9-inch pie dish.

Trim edges and chill the pie shell.

Roll out the remaining dough and chill.

Combine pecans, cinnamon, salt, sugar, cranberries, pears, butter, and tapioca in a bowl.

Toss well and transfer to the cold pie shell.

Whisk egg with water to make an egg wash.

Brush egg wash around the rim of the dough.

Transfer the cold dough disk on top of the pie.

Press down gently and trim the top dough.

Fold it under and crimp the edge of the pie.

Brush the surface and edges of the pie with egg wash.

Make 3 slits in the top for steam to escape.

Sprinkle with sanding sugar if desired.

Freeze the pie for 30 minutes to firm up the butter.

Heat the oven to 400°F (200°C).

Bake for 20 minutes, then reduce heat to 350°F (175°C).

Continue baking for 40-55 minutes until crust is golden brown.

Transfer pie to a wire cooling rack and cool completely before cutting.