1. Make pie dough. By hand: put flour, cinnamon, and salt in a mixing bowl. Dice butter into cubes, and mix into the flour with your fingers, smooshing the butter into smaller pieces. Add 1/4 cup water, honey, and vanilla, and stir with a wooden spoon until just combined. If too dry, add 1-2 Tablespoons more water. Use your hands to form it into a ball, then flatten into a disc. Wrap with plastic and put into the fridge while you make the pie filling. In a food processor: add all ingredients and pulse until just combined. Refrigerate as above.

2. Preheat oven to 375 degrees Fahrenheit. Adjust the oven rack to be in the bottom third of the oven (close to the bottom). Line a sheet pan with parchment paper.

3. Prepare the filling: Dice the pears and candied ginger into small cubes, peeling the pear first if desired (I didn't). Add all remaining ingredients to a bowl with the pears, and stir well to combine.

4. Make the pie: roll out the dough on a floured countertop until you have a 10-12-inch circle. Pick up the dough and transfer it to the parchment-lined pan. Dump the filling into the center of the dough, and spread until about 3 inches from the edges. Quickly fold up the edges of the dough over the filling, creating a round pie. Transfer to the oven and cook for 40-45 minutes, or until crust is browned and pears are soft.

5. Remove pie from oven and let cool at least 15 minutes. Serve warm or at room temperature, preferably with a scoop of ice cream or a dollop of sweetened whipped cream.