1 pie crust (I always used store-bought ones. Saves on time and they are great)
for the cranberry mixture:
2-1/2 C fresh cranberries
3/4 C granulated white sugar
juice of 1/2 lemon
1/2 C water
1/4 t salt
for the cream cheese mixture:
1 8 oz package of neufchâtel cheese (or cream cheese, of course), at room temperature
3 T brown sugar
1/2 t pure vanilla extract
1/2 t cinnamon
1 granny smith apple, peeled and sliced very thin
1 bosc pear, peeled and sliced very thin
2 T granulated white sugar
1/4 t cinnamon
1/8 t salt
2 T butter, diced small
- for the cranberry layer: In a small saucepan over medium-high heat, stir together the sugar, water and salt until the sugar is completely dissolved. Add cranberries and stir constantly until cranberries all pop and the sauce thickens, about 10~15 minutes. Take off heat and let cool at least 30 minutes.
- for the cream cheese layer: Using a hand mixer, mix together the neufchâtel cheese, brown sugar, vanilla, and cinnamon. Set aside.
- Place the oven rack to the upper-middle position and preheat oven to 375°.
- Place the pie crust in the pie plate and using your knuckle, press it in to the edge. Spread the cream cheese on the bottom of the pie crust. Place 3/4 C of the sauce on top of the cream cheese. (save the rest for your dinner. Sorry, I haven't figured out how to make the right amount) Place the apples in a slightly overlapping circle, starting from the outside. Place the pears in the same pattern, with the skinny part pointing to the middle. Sprinkle cinnamon sugar on top of pears and a little on top of the pie crust. Dot with butter. Bake for 45~50 minutes, until the sugar is caramalized and pie crust is slightly browned. Let cool and serve:)