Peel, core, and slice the pears, then place them in a microwave-safe bowl. Microwave on high for 5 minutes. Drain the pears in a colander and let them cool.

In a small bowl, mix sugar, flour, cornstarch, cinnamon, and salt. Once the pears have cooled, toss them in the dry ingredient mixture, ensuring it is evenly coated.

Preheat the oven to 350°F (177°C). Roll one disc of pie dough to fit a 9-inch pie dish, about ¼-inch thick, and gently place it into the dish. Return the pie shell to the refrigerator while you roll out the second disc. Cut the second disc into strips to create a lattice crust or roll it into a full circle to cover the pie.

Fill the pie shell with the prepared pear filling. If using a lattice crust, arrange the strips over the filling and weave them together. Alternatively, place the full circle of dough on top, pinch the edges together, and cut a small "X" into the top for steam to escape.

In a small bowl, whisk together the egg and cream. Brush the egg wash evenly over the assembled pie crust.

Place a pie crust shield or aluminum foil around the outer edges of the pie to prevent burning. Bake for 65-70 minutes or until the filling bubbles and the crust is golden brown. Remove the shield in the last 10-15 minutes if the crust isn't browning. Allow the pie to cool for at least 3 hours to thicken the filling before serving.