Preparation

• In a saucepan, combine cranberries, sugar, orange juice, and zest. Cook over medium heat for 8–10 minutes until the cranberries burst and the mixture thickens. Stir in cornstarch and cook for 1 more minute. Allow to cool completely.
• Preheat your oven to 375°F (190°C). Place your pie crust into a 9-inch pie dish, pressing it gently into the corners.
• In a mixing bowl, beat cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy. Spread this mixture evenly into the unbaked crust.
• Gently spread the cooled cranberry filling over the cream cheese layer, ensuring an even distribution to capture all the flavors.
• In a separate bowl, mix flour, brown sugar, cinnamon, and a pinch of salt. Cut in the chilled, cubed butter until coarse crumbs form, resembling small pebbles.
• Sprinkle the crumb mixture evenly over the cranberry layer. Bake in the preheated oven for 40–45 minutes or until the topping is golden brown and the pie is set.
• Allow the pie to cool fully, then chill in the refrigerator for at least 2 hours to ensure clean slices. Serve it plain or with some whipped cream for an extra touch.