Try something new for the holidays! This pie sets up like a flan and has a really flaky, tender crust. Truth be told, it was the inspiration for finding other recipes with buttermilk.
Cream Cheese Pie Crust
Makes 1 single 9-inch crust (not deep dish)
1 1/2 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/8 tablespoon baking powder
3 ounces reduced-fat cream cheese, cubed
4 tablespoon (1/2 stick) cold butter, cubed
3 tablespoons ice water
1 1/2 teaspoons lemon or lime juice
Step 1: Combine flour, sugar, salt and baking powder in a food processor.
Step 2: Add cream cheese and pulse until combined. Add butter and pulse until it is about the size of peas.
Step 3: Drizzle in water and juice and pulse just until the dough comes together to form a ball. It should be moist but not wet.
Step 4: Turn the dough out onto a clean work surface and pat into a 1-inch thick disk. Wrap in plastic and refrigerate for at least 30 minutes before rolling.
Filling
3 large eggs, lightly beaten
2/3 cup granulated sugar
4 tablespoons (1/2 stick) butter, melted and cooled
3 tablespoons all-purpose flour
1 cup buttermilk
1 tablespoon grated orange zest
1/2 teaspoon vanilla extract
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon salt
2 cups cranberries, fresh
1 teaspoon confectioner’s sugar
Step 1: Position rack in lower third of over; preheat to 325 degrees.
Step 2: Roll dough between sheets of parchment paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Press the dough into a 9-inch pie pan. Press the dough onto the bottom and up the sides of the pan. Refrigerate the crust while you prepare the filling.
Step 3: Whisk eggs, sugar, butter, and flour in a large bowl until well combined. Whisk in buttermilk, orange zest, vanilla, nutmeg, and salt. Pour filling into the prepared crust. Sprinkle cranberries evenly over the top.
Step 4: Bake the pie until set in the center, 50 – 60 minutes. Cool completely on a wire rack, about 2 hours. Dust with powdered sugar just before serving.
