Pie Crust (9-inch / 23 cm)

• 1¼ cups (≈ 156 g) all-purpose flour
• ½ cup (≈ 113 g) cold unsalted butter, cubed
• 3–4 tbsp (≈ 45–60 ml) ice water

Cream Cheese Layer

• 225 g (8 oz) cream cheese, softened
• 395 g (14 oz) sweetened condensed milk
• ¼ cup (≈ 60 ml) lemon juice

Cranberry Layer

• 500–600 g (1¼–1½ lb) prepared cranberry sauce (homemade or store-bought)

Crumb Topping

• ¼ cup (≈ 56 g) cold unsalted butter, diced
• ⅓ cup (≈ 45–50 g) all-purpose flour
• 2 tbsp (≈ 25–30 g) light brown sugar

Step 1: Make the Pie Crust

1. Combine flour and cold cubed butter.
2. Cut butter into flour until mixture resembles coarse crumbs.
3. Add ice water gradually until dough comes together.
4. Shape into a disk, wrap, and chill for 30 minutes.
5. Roll out and fit into a 9-inch / 23 cm pie dish.

Step 2: Prebake the Crust

1. Preheat oven to 220 °C / 425 °F.
2. Line crust with parchment and fill with pie weights.
3. Bake 10 minutes, then remove weights.

Step 3: Make Cream Cheese Layer

1. Beat cream cheese until smooth.
2. Add condensed milk gradually.
3. Mix in lemon juice.

Step 4: Prepare Crumb Topping

1. Combine flour and brown sugar.
2. Cut in cold butter until crumbly.

Step 5: Assemble the Pie

1. Spread half the cream cheese mixture over the crust.
2. Add cranberry sauce in an even layer.
3. Spread remaining cream cheese on top.
4. Sprinkle crumb topping evenly.

Step 6: Bake

1. Lower oven to 190 °C / 375 °F.
2. Bake 45–50 minutes until golden and bubbling.

Step 7: Cool & Serve

1. Cool 2 hours at room temperature.
2. Refrigerate before slicing.
3. Optional: serve with whipped cream.

Can I freeze the pie?

Yes — freeze the fully baked pie up to 2 months. Thaw in the fridge.

Can I skip the crumb topping?

Absolutely! The pie still tastes wonderful.

Can I add nuts?

Yes — walnuts or pecans work great for texture.