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1. Preheat oven to 375 degrees F. Prepare Pastry for Deep-Dish Pie. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 13-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch deep-dish pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge high to keep filling from bubbling over. Do not prick pastry.
2. Arrange 4 cups of the pears in the pastry-lined pie plate; sprinkle with 1/2 cup of the cranberries. Top with remaining pears. In a small bowl stir together the 1/4 cup sugar, the cornstarch, cider, and nutmeg; drizzle evenly over pears. Cover loosely with foil.
3. Bake for 40 minutes. Remove foil; sprinkle with the 1 tablespoon sugar. Bake for 30 to 35 minutes more or until pastry is golden and filling is bubbly. Place on a wire rack.
4. Meanwhile, in a small saucepan combine remaining 1/2 cup cranberries and the 2 tablespoons caramel topping. Bring to boiling; reduce heat. Boil gently, uncovered, for 1 minute.
5. Spoon cranberry mixture over hot pie; cool slightly. If desired, drizzle warm pie with additional caramel topping.
1. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional water, 1 tablespoon at a time, until all of the flour mixture is moistened. Shape into a ball.