Pear Cranberry Streusel Pie

This is the Thanksgiving pie I brought. I used a different crust recipe, but this one sounded good & I'd like to try it sometime. I've never made a crust that had cream in it. I wish I would have taken a picture of it, I think it is such a pretty pie.

Crust:
2 cups all-purpose flour
1/4 tsp salt
2 sticks unsalted butter, cubed
4 Tbsp heavy cream
5 Tbsp cold water

Filling:
12 ripe Bartlett pears, peeled, cored, & diced
1 3/4 cups sugar
6 Tbsp all-purpose flour
1/4 tsp ground nutmeg
1/2 tsp orange zest
1 cup frozen (I used fresh) cranberries
2 lemons, juiced
4 Tbsp butter, cut into small pieces

Crumb Topping:
1 1/2 cups all-purpose flour
1 cup brown sugar
3/4 tsp salt
1 stick butter

Preheat oven to 325 degrees.

For the Crust: Combine flour, salt and cubed butter with the paddle attachment of a stand mixer. Mix until butter crumbles into pea-sized pieces. Combine cream and water, add to flour mixture, and mix until dough comes together. Wrap and refrigerate 20 minutes. divide dough and roll two 12-inch circles. Line two 9-inch pie plates with dough, allowing excess to drape over edges of pie plate.
For the Filling: Toss diced pears with sugar, flour, nutmeg, orange zest, cranberries and lemon juice. Fill pie pans with mixture and drop pats of butter evenly on top of the two pies. Gently fold in excess dough, overlapping to create a rough edge.
For the Topping: Combine all ingredients in mixer with paddle attachment and mix until crumbly. Top each pie with streusel mixture. Place pies on a cookie sheet and bake for 1 1/2 hours or until golden brown and juices are bubbling. Serve at room temperature with vanilla ice cream or whipped cream.