Preheat oven to 375 degrees F. In a very large bowl, combine sugar, flour, nutmeg, and ginger. Add pear slices and cranberries; toss gently to coat. Transfer to a 2-quart round baking dish or casserole.

On a lightly floured surface, flatten Pastry dough. Using a rolling pin, roll dough from center to edge into a circle that is about 1-inch wider than the top of the baking dish or casserole. Using cookie cutters, cut a few small shapes from center of the pastry. Set shapes aside. Transfer the dough circle to the top of the fruit mixture. Trim edge as needed to fit the baking dish or casserole; if desired, crimp edge. Brush top of pastry and dough cutouts with milk. Place dough cutouts atop the pastry, leaving openings for air to vent.

Place baking dish or casserole on a foil-lined baking sheet. Bake for 55 to 60 minutes or until pear mixture is very bubbly. Cool pie about 30 minutes on a wire rack and serve warm. (Or, cool completely.)

In a medium bowl, stir together 3/4 cup cake flour, 1/4 cup whole wheat flour, and 1/4 teaspoon salt. Using a pastry blender, cut in 1/4 cup chilled 60% to 70% tub-style vegetable oil spread until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon cold water at a time, until all flour mixture is moistened (3 to 4 tablespoons cold water total). Shape dough into a ball.

*SUGAR SUBSTITUTES: Choose from Splenda Granular or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 1/3 cup sugar.PER SERVING WITH SUBSTITUTE: same as above, except 147 cal., 28 g carb.