Description
This stunning dessert bridges the gap between traditional fruit pie and modern cream cheese desserts. Unlike plain cranberry pie, which can be overwhelmingly tart, the cream cheese layer provides a luxurious balance. Moreover, the crumb topping adds textural interest that makes every bite more exciting than the last.
Ingredients
Gathering Your Ingredients for Cranberry Cream Cheese Crumb Pie
Quality ingredients transform good pies into exceptional ones. Let me walk you through exactly what you’ll need to create this masterpiece.
Pie Crust
- 1 prepared 9-inch pie crust (homemade or store-bought)
- 1 egg white, lightly beaten (for brushing)
Cream Cheese Layer
- 8 ounces cream cheese, softened to room temperature
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional but wonderful)
Cranberry Filling
- 3 cups fresh cranberries (about 12 ounces)
- ¾ cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon orange zest
- ¼ teaspoon ground cinnamon
- Pinch of salt
Crumb Topping
- ¾ cup all-purpose flour
- ⅓ cup light brown sugar, packed
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons cold unsalted butter, cubed
- ¼ cup sliced almonds (optional)
Instructions
Creating this layered pie requires attention to detail, but the process is straightforward. Following these steps carefully ensures success every single time.
Preheat your oven to 375°F and position a rack in the lower third. This placement helps the bottom crust bake thoroughly without burning the top. If using a store-bought crust, let it sit at room temperature for about 15 minutes before working with it.
Press the pie crust into a 9-inch pie pan, crimping the edges decoratively. Prick the bottom several times with a fork to prevent bubbling. Brush the entire crust with beaten egg white, which creates a moisture barrier. Refrigerate the prepared crust while you make the fillings.
Beat the softened cream cheese with sugar until completely smooth and fluffy, approximately 3 minutes. Scrape down the bowl frequently to eliminate any lumps. Add the egg, vanilla extract, and almond extract if using, then beat until thoroughly combined.
The mixture should be silky and pourable. Spread this cream cheese mixture evenly across the bottom of your chilled pie crust. Work carefully to maintain an even layer that reaches all edges. This foundation will cradle the cranberries beautifully.
Rinse fresh cranberries thoroughly and discard any soft or damaged berries. In a large bowl, toss cranberries with sugar, flour, orange zest, cinnamon, and salt. The flour helps thicken the cranberry juices as they release during baking.
Allow this mixture to sit for about 5 minutes, which helps the sugar begin dissolving. Spoon the cranberry mixture evenly over the cream cheese layer. Don’t worry if some cranberries pile higher than others—they’ll settle during baking.
Combine flour, both sugars, and cinnamon in a medium bowl. Cut in the cold butter using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs. You want pea-sized pieces of butter throughout—these create pockets of flakiness.
If using sliced almonds, fold them into the crumb mixture now. The nuts add wonderful texture and a subtle nuttiness that complements the cranberries perfectly. Sprinkle this crumb topping generously over the cranberries, covering them as completely as possible.
Place the pie on a baking sheet to catch any drips. Bake for 45-55 minutes until the crust is golden brown, the crumb topping has deepened in color, and you can see the cranberry filling bubbling around the edges. The cream cheese layer will set as it cools.
If the topping or crust edges brown too quickly, tent the pie loosely with aluminum foil. Check around the 30-minute mark and adjust as needed. Every oven behaves differently, so trust your eyes more than the timer.
Remove the pie from the oven and place it on a wire rack. Allow it to cool completely at room temperature, which takes approximately 3-4 hours. During this time, the cream cheese layer firms up and the cranberry juices thicken into a luscious sauce.
Resist the temptation to cut into your Cranberry Cream Cheese Crumb Pie while it’s warm. The layers need adequate cooling time to achieve their proper texture. Patience truly creates perfection here!
This pie shines on its own, but thoughtful accompaniments make it even more memorable. Serve each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The cold cream provides a delightful temperature contrast to the room-temperature pie.
For holiday presentations, garnish the plate with fresh cranberries and a sprig of mint. A light dusting of powdered sugar over the top adds elegant sophistication. Consider drizzling each slice with warm caramel sauce for an extra-special treat.