In the container of a food processor, combine the cranberries and 1/2 cup sugar; pulse 5 or 6 times until the berries are well chopped.
Transfer mixture to a large bowl; mix in the pears, lemon juice, and orange zest; mix well and set aside for 20 minutes.
In a small bowl, mix together 1 tablespoon sugar and the cornstarch, cinnamon, and cardamom.
Add to the fruit and mix well.
Transfer filling to the chilled pie shell; smooth the top with your hands to even it out.
Place pie in a 400° oven, center rack; bake for 35 minutes.
To make the crumb topping: add nuts, sugars, flour, and salt to the food processor; pulse several times to mix.
Scatter the butter over the top and pulse until the mixture looks like medium-fine crumbs; transfer crumbs to a large bowl; then rub crumbs between your fingers to make large, buttery crumbs; refrigerate until ready to use.
Remove pie from oven and lower temperature to 375°.
Carefully dump the topping in the center of the pie and spread the crumbs evenly over the surface with your hands.
Tamp down lightly; return pie to oven, placing it so the part that faced the back of the oven now faces the front.
Bake 30-35 more minutes or until the juices bubble thickly around the edge.
May be necessary to cover with loosely tented foil during the last 10-15 minutes to keep crumbs from over browning.
Place pie on wire rack and let cool at least 1 hour before serving.