A sweet-tart, fruit-filled pie with fresh cranberries and a thick, buttery crumb topping. Serve with vanilla ice cream for the ultimate holiday treat!
For the filling:
- 20 ounces fresh cranberries, divided
- 1/4 cup brown sugar, packed
- 3/4 teaspoon orange or clementine zest
- 1 tablespoon freshly squeezed orange or clementine juice
- 3/4 cup granulated sugar
- 1/4 cup tapioca flour/starch
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 3/4 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 large Bosc or D’Anjou pear, peeled and shredded
For the topping:
- 1 cup old-fashioned rolled oats
- 1 cup unbleached all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup plus 2 tablespoons cold unsalted butter, cut into 1/2-inch cubes
For the pie:
- 1 store-bought or homemade all-butter pie crust
- 2 tablespoons (1 ounce) cream cheese, softened
- 1 egg
- 1 tablespoon water
- Vanilla ice cream, for serving (optional)
- Make the filling: In a medium heavy-bottomed saucepan over medium-low heat, combine 12 ounces cranberries, 1/4 cup brown sugar, orange zest and juice. Cook, stirring occasionally, about 10 to 15 minutes or just until cranberries begin to burst. Remove from heat and set aside to cool completely.
- Meanwhile, heat oven to 450°F (or temperature as directed on packaging for pre-baking store-bought pie crust). On floured surface, roll out pie dough to approximately 12 to 13-inch circle and transfer to a 9-inch glass pie plate (for store-bought crust, just unroll and transfer to pie plate; no rolling necessary). Press dough firmly into bottom and sides of pie plate; trim any extra dough hanging over edges by more than 2 inches. Roll the dough overhang up and inward to create a thick rim, then crimp or flute to seal. Transfer pie plate to freezer for 15 minutes.
- Once pie crust is chilled, remove from freezer. If using store-bought pie crust, bake as directed on packaging for a pre-baked pie crust/one-crust filled pie; if using homemade pie crust, gently line inside of pie crust with a square of aluminum foil slightly larger than pie shell. Fill with pie weights or dried beans, enough to fill shell all the way to the edges. Bake on lowest rack of oven 25 to 27 minutes or until crimps are lightly golden brown and bottom is just set. Transfer to cooling rack to cool 6 minutes, then remove foil and pie weights or beans.
- Meanwhile, make the topping: In a large bowl, combine oats, flour, 1/2 cup brown sugar, 1/4 teaspoon salt and 1/2 teaspoon cinnamon. Using a pastry blender or your fingers, cut in cold butter until mixture resembles coarse crumbs.
- Finish the filling: In a large bowl, combine granulated sugar, tapioca flour, 1 teaspoon salt, nutmeg, 3/4 teaspoon cinnamon and allspice. Stir in remaining 8 ounces cranberries, shredded pear and cooled cranberry mixture until just combined.
- Assemble the pie: Use an offset spatula to gently spread softened cream cheese into bottom and sides of pie crust. In a small bowl, whisk egg and water to combine. Brush egg mixture along crimped edges of pie crust. Pour filling into pie crust. Sprinkle oat topping over filling, leaving a hole in the center as a steam vent.
- Place assembled pie on center rack of oven with a foil-lined baking sheet on lowest oven rack to catch any drips. Bake 60 to 70 minutes until filling is bubbly and crust and topping are deep golden-brown; during baking, cover edges of pie crust with foil if getting too brown. Cool pie on a cooling rack at least 4 hours before serving. Serve cooled slices with scoops of vanilla ice cream, if desired.
- Adapted from The Sister Pie Cookbook
- I have not tested this recipe with frozen cranberries, so I can only recommend using fresh cranberries.
Keywords: cranberry pie, oat topping, oat streusel topping, blind bake crust, all-butter pie crust, Thanksgiving pie, Christmas pie