Cranberry-Orange Pie

Ingredients

• All-Buttah Pie Dough
• 1¼ cups (150g) all-purpose flour
• ¼ teaspoon (1g) fine sea salt
• 8 tablespoons (113g) cold unsalted butter, cut into ½-inch cubes
• ¼ cup (60g) ice water, plus more as needed
• Egg wash , as needed
• Cranberry Filling
• 2 pounds (906g) cranberries (fresh or frozen, no need to thaw)
• ½ cup (113g) fresh orange juice
• ½ cup (99g) granulated sugar
• ½ cup (106g) packed light brown sugar
• 1 teaspoon (3g) ground cinnamon
• ¾ teaspoon (2g) ground ginger
• ¼ teaspoon (scant 1g) ground cloves
• ½ teaspoon (2g) fine sea salt
• ½ teaspoon (2g) pure vanilla extract
• Orange Cream Cheese Filling
• 8 ounces (226g) cream cheese, at room temperature
• Grated zest of 2 medium oranges
• ½ cup (56g) confectioners’ sugar
• 1 large (56g) egg, lightly whisked
• ½ teaspoon (2g) pure vanilla extract or Fiori di Sicilia