Prepare the crust: Whisk together egg and 1 tablespoon ice-cold water in a small bowl until well blended. In a food processor, combine flour, sugar, and salt. Using the back of a small knife, scrape seeds from vanilla bean into food processor. Pulse until well blended, about 5 to 6 times. Add butter; pulse until mixture resembles coarse meal, 5 to 6 times. With processor running, gradually add egg mixture. Process until dough just begins to come together (adding more water, 1 tablespoon at a time, if needed). Shape into a flat disk. Wrap in plastic wrap; chill 2 hours or up to 2 days.

Prepare the streusel: Stir together brown sugar, butter, and salt in a bowl. Stir in flour, almonds, and ginger until evenly blended. Set aside.

Prepare the filling: Combine cranberries, sugar, and orange juice in a saucepan. Cook over medium heat, stirring often, until cranberries have just popped, 5 to 7 minutes. Remove from heat; pour mixture into a bowl. Cool 20 minutes, stirring occasionally. Fold zest, pears, cornstarch, cinnamon, and nutmeg into cranberry mixture.

Assemble pie: Unwrap dough disk, and roll out on a lightly floured surface into a 13-inch circle. Fit into a 9-inch deep-dish pie plate. Fold edges under. Use a small spoon to create a pattern around edges. Freeze 15 minutes.

Preheat oven to 375°F. Spoon filling into prepared pie plate. Crumble streusel in small and large pieces over filling. Bake on the lowest oven rack until top is golden brown and crust is golden (shielding edges, if needed, after 20 minutes), 40 to 45 minutes. Cool completely on a wire rack, 2 hours, before serving.