Roll out the dough: Take one disc of dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a floured surface, roll the dough out into a 12-inch circle. Place the dough gently into a 9x2-inch pie pan; you can do this by flouring a rolling pan and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the pie pan. Cover pan with plastic wrap and place in the fridge. Roll out the other disc in the same fashion, then transfer to a baking sheet lined with parchment paper. Cover with plastic wrap and place in fridge.

Make the filling: In a large bowl, toss together pears and lemon juice. Mix in flour, sugar, cinnamon, nutmeg or ginger if using, and toss to combine. Set aside.

Make the Caramel Sauce: In a medium skillet over medium-low heat, melt butter. Add granulated sugar, brown sugar and heavy cream, and cook, stirring occasionally, until sugar has melted. Let simmer 2-3 more minutes to thicken slightly more. Remove from heat and mix in vanilla and salt. Allow to cool to room temperature.

Once caramel has cooled, add it to the pear mixture, and toss to combine. Spread pears with all of the sauce in an even layer onto pie crust. If you choose to make a lattice pie, this is how you do it. Otherwise, place the other crust (the one you put on the baking sheet) over the pears. Tuck any excess overhang pastry under the bottom crust, then crimp the edges using your fingers or a fork. Make 4 slits in the center to let steam escape while baking. If you feel like the crust is soft at this point, chill the pie for 15 minutes before baking, otherwise bake right away. Brush the crust with a thin coating of egg wash.