Pear Cranberry Slab Pie

Roll crust out to a 14-by-19-inch rectangle on a lightly floured surface. Fit into a 12-by-17-inch rimmed baking sheet, tucking overhang under all around pan. Refrigerate at least 1 hour and up to 8 hours.

Crumble topping: Stir together pecans, flour, oats, and salt. Beat together butter and sugars in a bowl with a mixer on medium-high speed until creamy. Add pecan mixture and beat just until combined. Work mixture with your fingers until it forms clumps. Refrigerate until ready to use or up to 1 week.

Filling: Preheat oven to 400 degrees. Sprinkle lemon juice over pears and toss gently to coat. Rub vanilla beans into sugar to distribute. stir in flour, salt, and cinnamon. Toss these dry ingredients with pears and spread mixture evenly in crust; top with cranberries.

Crumble large clumps of topping evenly over filling. Bake pie until crumble is golden brown (check after about 20 minutes and tent with foil if it is browning too quickly) and villing is bubbling, about 1 hour. Let cool on a wire rack at least 1 hour before cutting into squares.