Description
A delightful dessert that combines creamy filling with a tart cranberry layer, all topped with a crunchy streusel. Perfect for holiday gatherings and special occasions.
Ingredients
- For the crust:
- 1 1/4 cups All-Purpose Flour
- 1/2 teaspoon Salt
- 1/2 cup Unsalted Butter, very cold, cubed
- 1/4 cup Ice Water
- For the filling:
- 8 ounces Cream Cheese, softened
- 1/2 cup Granulated Sugar
- 1 large Egg Yolk
- 1 teaspoon Pure Vanilla Extract
- For the cranberry layer:
- 12 ounces Fresh or Frozen Cranberries
- 3/4 cup Granulated Sugar
- 1/4 cup Orange Juice or Water
- 1 teaspoon Orange Zest (optional)
- 1/4 teaspoon Ground Cinnamon (optional)
- For the streusel:
- 3/4 cup All-Purpose Flour
- 1/2 cup Packed Light Brown Sugar
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Salt
- 1/2 cup Unsalted Butter, very cold, cubed
Instructions
- Whisk together 1 1/4 cups flour and 1/2 teaspoon salt. Cut in 1/2 cup cold butter until the mixture resembles small peas. Add 1/4 cup ice water and mix until a shaggy dough forms.
- Gather the dough into a disk, wrap it, and chill for at least 30 minutes. Roll into a 12-inch circle, transfer to a 9-inch pie plate, trim the edges, and crimp.
- Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes. Remove the weights, prick the crust, and bake for another 5-8 minutes until golden. Let it cool completely.
- Beat 8 ounces of softened cream cheese until smooth. Add 1/2 cup granulated sugar and mix well. Then add 1 egg yolk and 1 teaspoon vanilla extract, mixing until just combined. Set aside.
- In a saucepan, combine 12 ounces of cranberries, 3/4 cup sugar, and 1/4 cup orange juice (or water), plus optional 1 teaspoon orange zest and 1/4 teaspoon ground cinnamon. Bring to a simmer over medium heat and cook for 8-12 minutes until cranberries burst and the mixture thickens. Remove from heat and cool to room temperature.
- Whisk together 3/4 cup flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Cut in 1/2 cup cold butter until coarse crumbs form. Chill 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.
- Generously sprinkle the streusel over the cranberry layer. Bake for 45-55 minutes until the streusel is golden brown and the filling is set.
- Let the pie cool completely on a wire rack for 2-3 hours. For best slicing, chill in the refrigerator for at least 4 hours, or overnight. Slice and serve chilled.
Notes
Make sure your butter is very cold for the crust and streusel to get a flaky texture. Chill the pie after baking to help it set better before slicing.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American