An expert’s Thanksgiving special

through butter as you turn bowl. Once most of butter is incorporated, use fingers to fully break it down until it is no longer visible, but don’t overwork the mixture.

For filling: ¾ cup granulated sugar ¾ tsp ground cinnamon 1 tsp ground nutmeg ½ tsp ground allspice ¼ cup tapioca starch 1½ tsp kosher salt 8 oz cranberries, rinsed and sorted ½ Bosc or Anjou pear, peeled and grated 2 tbsp cream cheese, at room temperature One 9-inch pie crust, baked and cooled 1 large egg, beaten

Preheat oven to 350. In a mixing bowl, combine dry ingredients. Add cranberries, pear, and cooled compote, using your hands or a wooden spoon to mix completely. Using a small offset spatula, evenly spread cream cheese on bottom of pie shell. Brush crimped edge with beaten egg. Layer cranberry mixture over cheese. Cover with crumble topping, leaving a small hole in the center.

Place pie on a parchment-lined baking sheet. Bake until pie juices begin to bubble, 60 to 70 minutes. Remove pie from oven and transfer to a wire rack. Cool 4 to 6 hours before slicing. Serve with vanilla ice cream.