Gingered Cranberry-Pear Pie

Ingredients

• ["For the gingersnap cookie pie dough:", "1 1/4 cups unbleached all-purpose flour", "1/2 teaspoon kosher salt", "1 teaspoon brown sugar", "1/2 cup (1 stick) unsalted butter, cut into small pieces", "4 to 5 tablespoons ice water", "2 ounces gingersnap cookies, about 10 small cookies, or enough to yield 1/2 cup of fine crumbs", "For the filling:", "one 12-oz bag fresh or frozen cranberries (about 3 cups)", "3/4 cup turbinado sugar (or more to taste)", "1/2 cup juice and rind from 1 large orange (rind removed in long strips using a sharp vegetable peeler)", "1/2 cup thinly sliced ginger, no need to peel but scrub well", "3 leafy rosemary sprigs, each about 7 or 8 inches long", "3 large firm-ripe pears (about 2 pounds total), stems removed, cored and thinly sliced about 1/4\" thick (no need to peel)""