Prepare the pie crust according to the directions on the bag using the butter, shortening, and water. Divide into 2 disks, wrap in plastic wrap, and refrigerate for 1 hour.

Place a piece of waxed or parchment paper on a work surface, top with one of the disks of dough then another piece of paper and roll into a circle a little larger than a 9 inch pie plate. Remove the top sheet of paper, place the pie plate on top of the dough and flip the dough and plate over. Remove the paper and gently fit the dough into the pie plate.

In a large bowl combine the cranberries, pear chunks, ¾ cup maple syrup, vanilla, cornstarch, and salt. Pour the filling into the pie crust and gently press down to make the filling as even as possible.

Roll out the second disk between the two sheets of waxed or parchment paper and cut it with a 1 – 1 ½ inch cookie cutter. Place the cut outs on the pie, overlapping slightly until the whole top is covered with some spaces between the cutouts. Refrigerate the pie while the oven is preheating.

Wrap a large baking sheet with foil and place on the bottom rack of the oven (to catch any spills from the pie and keep your oven clean). Position the other rack in the center and preheat the oven to 375 degrees.

Once the oven has preheated, remove the pie from the refrigerator. Mix the egg yolk and cream together and brush generously over the cut outs on top of the pie. Sprinkle with the turbinado sugar. Bake pie on the center rack of the oven for 90 minutes. After about 50 minutes of baking, place a piece of foil on top of the pie to keep the crust from becoming too brown.

Let pie cool before serving.

Combine the cream, maple syrup, and vanilla and beat until soft peaks form. Serve a dollop of the sweetened cream on top of each slice of pie.