Description
Indulge in the delightful layers of tangy cranberries, rich cream cheese, and a buttery crumb topping in this show-stopping Cranberry Cream Cheese Crumble Pie. Perfect for holiday gatherings or a cozy evening treat!
Ingredients
Scale
- 1 9-inch unbaked pie crust
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup cold unsalted butter, cut into small cubes
- 1/2 teaspoon cinnamon (optional)
- 1/4 teaspoon nutmeg (optional)
- 2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar (for cranberry filling)
- 1/4 cup water or orange juice
- 1 teaspoon orange zest
- 2 tablespoons cornstarch
- 8 oz full-fat cream cheese, softened
- 1/4 cup granulated sugar (for cream cheese layer)
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, and nutmeg (if using). Add the cold butter, cut into small cubes. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Place the bowl in the refrigerator while you prepare the fillings.
- In a medium saucepan, combine the cranberries, granulated sugar, and water (or orange juice). Bring the mixture to a simmer over medium heat, stirring occasionally, until the cranberries begin to burst, about 5-7 minutes. In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water or orange juice until smooth to create a slurry. Stir the cornstarch slurry and orange zest into the simmering cranberry mixture. Continue to cook, stirring constantly, for 1-2 minutes, until the mixture thickens. Remove from heat and let it cool slightly while you prepare the cream cheese layer.
- In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar together on medium speed until smooth and creamy, about 2-3 minutes. Beat in the egg and vanilla extract until just combined.
- Preheat your oven to 375°F (190°C). Press your unbaked 9-inch pie crust into a standard pie dish. Pour the smooth cream cheese mixture into the bottom of the pie crust and spread it evenly with a spatula. Carefully spoon the slightly cooled cranberry filling over the cream cheese layer. Finally, sprinkle the chilled crumb topping evenly over the cranberry layer.
- Place the pie on a baking sheet. Bake for 45-55 minutes, or until the crumb topping is golden brown, the cranberry filling is bubbly, and the cream cheese layer is mostly set. If the crust or topping starts to brown too quickly, you can loosely tent the pie with aluminum foil.
- Remove the pie from the oven and place it on a wire rack to cool completely. It will take at least 3-4 hours at room temperature, or you can speed it up slightly in the refrigerator once it's mostly cooled. Slice and serve!
- Prep Time: 30 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
Keywords: Ensure your cream cheese is at room temperature for a smooth filling. Adjust the sweetness of the cranberry filling based on your taste preference, and consider adding nuts to the crumb topping for extra flavor.