This Cranberry Crumble Pie starts with an all-butter, hand-rolled crust and ends with a scoop of vanilla bean ice cream on top:
Combine cranberries, brown sugar, and orange zest and juice in a small, heavy-bottomed saucepan. Cook over medium-low, stirring occasionally, until cranberries begin to burst, and mixture thickens slightly, 14 to 18 minutes. Set aside to cool, about 1 hour.Stir together oats, flour, brown sugar, cinnamon, and salt in a large bowl. Add butter, and toss to coat in oat mixture. Using a bench scraper, cut butter into 1/2-inch cubes. Using your hands, quickly separate butter cubes, and toss to coat.
Stir together sugar, tapioca starch, salt, cinnamon, nutmeg, and allspice in a large bowl. Add cranberries, pear, and cooled compote. Mix until well-combined.Using a small offset spatula, evenly spread cream cheese on bottom of blind-baked pie shell. Brush crimped edge with beaten egg. Spoon cranberry mixture on cream cheese, and spread in an even layer.
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