Mix flour, sugar, and salt. Add vegan margarine and cut into the flour mixture until crumbly.

Add ice water 1 tablespoon at a time and mix with a spatula until dough holds together. Do not overwork till it's all flat. The crumbly texture has butter bits that will melt to create air pockets during baking.

Make 2 discs out of the dough, and wrap in plastic wrap. Refrigerate till ready to use.

In saucepan, mix cranberries, maple syrup, orange juice, till boiling.

Reduce heat to simmer for 10 min or until cranberries have popped.

Add pears, cornstarch, salt, and cook a few more minutes with constant stirring.

Remove from stove, stir in vinegar and vanilla, and let cool completely. Cover and refrigerate overnight (or a few hours at least).

Take one pie crust (one disc) from refrigerator and let soften to room temperature. Roll out to a circle that fits in the pie container with about a 1-2 inch overhang off the sides. The disc should be about 1/8 inch thick.

Take out second pie crust and roll out into similar circle. Take heart-shaped cookie cutter and cut hearts out of the second pie crust.

Fit first crust into the pie pan, and tuck the edge of the pie crust in. Crimp edges following the video above. Pour filling into to pie crust.

Place hearts on the sauce, starting from the outside and working your way in, overlapping the hearts.

Brush hearts and crust with soymilk, and sprinkle on brown sugar for added crisp

Bake at 350F for 50-55 minutes, till the crust is well browned. If the edge of the crust browns too fast (compared to the hearts in the center), cover with foil.