Preheat oven to 375 degrees F. Lightly oil 10-1/2 x 15-1/2-inch sheet pan with cooking spray and line with parchment paper, leaving an overlap to lift pie out of pan.

In bowl of food processor fitted with S blade, combine flours, sugar, baking powder, salt, ginger and cinnamon; pulse to mix.

Add eggs, coconut oil, vanilla extract and water; pulse until dough mixture comes together. Reserve 1/8 of dough mixture in separate bowl for topping and set aside.

Place remaining mixture in pan, crumbling pieces to cover bottom of pan evenly and patting down with hands.

Roll some dough into thin ropes to create sides and press lightly to seal to bottom.

In separate bowl, combine sliced pears, cranberries, lemon zest, lemon juice, cornstarch, salt and cinnamon.

Place pear filling into prepared pan with crust, overlapping pears in bottom of pan.

Pour remaining liquid and cranberries on top.

Bake 25 minutes.

Roll out reserved dough and cut out into shapes with small cookie cutters. Place cut-outs on a plate or pan and refrigerate to chill while pie is baking.

After 25 minutes, remove pie from oven and arrange decorative dough shapes on top of pie; shake sprinkles over top.

Return pie to oven and bake additional 20 minutes until crust is baked through and pears are softened.

Let pie cool completely and serve from pan, or remove from pan and place on platter to serve.