Description
A delightful combination of tart cranberries and creamy cream cheese layered in a flaky pie crust, perfect for any special occasion.
Ingredients
Scale
- 1 1/4 cups All-Purpose Flour (for crust)
- 1/2 teaspoon Salt (for crust)
- 1/2 cup Unsalted Butter, very cold, cubed (for crust)
- 1/4 cup Ice Water (for crust)
- 8 ounces Cream Cheese, softened (for filling)
- 1/2 cup Granulated Sugar (for filling)
- 1 large Egg Yolk (for filling)
- 1 teaspoon Pure Vanilla Extract (for filling)
- 12 ounces Fresh or Frozen Cranberries (for cranberry layer)
- 3/4 cup Granulated Sugar (for cranberry layer)
- 1/4 cup Orange Juice or Water (for cranberry layer)
- 1 teaspoon Orange Zest (optional, for cranberry layer)
- 1/4 teaspoon Ground Cinnamon (optional, for cranberry layer)
- 3/4 cup All-Purpose Flour (for streusel)
- 1/2 cup Packed Light Brown Sugar (for streusel)
- 1/2 teaspoon Ground Cinnamon (for streusel)
- 1/4 teaspoon Salt (for streusel)
- 1/2 cup Unsalted Butter, very cold, cubed (for streusel)
Instructions
- Whisk together 1 1/4 cups all-purpose flour and 1/2 teaspoon salt in a bowl. Cut in 1/2 cup cold unsalted butter until the mixture resembles pea-sized crumbs. Add 1/4 cup ice water gradually, mixing until a shaggy dough forms. Gather the dough into a disk, wrap it, and chill for at least 30 minutes. Roll the dough into a 12-inch circle and transfer it to a 9-inch pie plate, trimming and crimping the edges.
- Preheat the oven to 375°F (190°C). Line the crust with parchment and fill with pie weights. Bake for 15 minutes, remove weights, prick the crust, and bake for an additional 5-8 minutes until golden. Cool completely.
- Beat 8 ounces softened cream cheese until smooth. Add 1/2 cup granulated sugar and beat well. Mix in 1 large egg yolk and 1 teaspoon vanilla extract until just combined. Set aside.
- In a saucepan, combine 12 ounces cranberries, 3/4 cup granulated sugar, 1/4 cup orange juice (or water), 1 teaspoon orange zest, and 1/4 teaspoon ground cinnamon. Simmer over medium heat for 8-12 minutes until cranberries burst and the mixture thickens. Remove from heat and cool completely.
- Whisk together 3/4 cup all-purpose flour, 1/2 cup light brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Cut in 1/2 cup cold unsalted butter until coarse crumbs form. Chill the streusel mixture if needed.
- Preheat the oven to 350°F (175°C). Pour the cream cheese filling into the cooled crust, spreading it evenly. Spoon the cooled cranberry mixture over the cream cheese layer.
- Generously sprinkle the streusel over the cranberry layer. Bake for 45-55 minutes until the streusel is golden brown and the filling is set. Cool the pie completely on a wire rack for 2-3 hours. For best slicing, chill in the refrigerator for at least 4 hours or overnight, covered. Slice and serve chilled.
Notes
Serve with whipped cream or vanilla ice cream for added flavor. Store leftovers in an airtight container, refrigerated for 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg