Ingredients
Pie Crust
- 200 g (1 ⅓ cup) all-purpose flour
- 50 g (¼ cup) granulated sugar
- 1 pinch salt
- 135 g (1 stick + 2 tbsp) unsalted butter, cut into pieces and very cold
- 60 ml (¼ cup) iced water
Cinnamon Filling
- 225 g (8 oz) Philadelphia cream cheese
- 100 g (½ cup) granulated sugar
- 50 g (¼ cup) brown sugar
- 3 eggs, room temperature (approx. 180 g)
- 300 g (1 ¼ cup) heavy cream, full fat
- 2 tsp vanilla extract
- 30 g (3 tbsp) flour or cornflour
- 3 tsp ground cinnamon
- ½ tsp allspice
- 1 pinch salt
Instructions
- Prepare the Pie Crust: In a bowl, combine the flour, granulated sugar, and salt. Add the cold butter pieces and crumble them with your hands until the mixture becomes sandy.
- Form the Dough: Pour in the iced water and gather the mixture together gently with your hands, avoiding kneading, until you have a smooth dough ball. Wrap it in plastic and refrigerate for 20 minutes.
- Roll Out the Dough: Roll the chilled dough between two sheets of parchment paper or on a floured surface to a thickness of 3-4 mm. Transfer and line it into a 9 inch (22 cm) pie plate, shape the edges, and prick the bottom with a fork. Place the pie crust in the freezer while preparing the filling.
- Mix the Cinnamon Filling: In a large bowl, beat the cream cheese with both sugars using an electric mixer for about 2 minutes until smooth and creamy.
- Combine Wet Ingredients: Add the eggs, vanilla extract, and heavy cream to the cream cheese mixture. Continue mixing until fully incorporated.
- Add Dry Ingredients and Spices: Gently fold in the flour (or cornflour), salt, ground cinnamon, and allspice using a spatula to combine evenly.
- Assemble the Pie: Pour the cinnamon filling over the chilled pie crust evenly.
- Bake the Pie: Preheat the oven to 350°F (180°C). Bake the pie for approximately 45 minutes, or until the top is golden brown and the texture is firm to the touch.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely to room temperature. Serve luke warm or cold, optionally topped with whipped cream for extra indulgence.
Notes
- Ensure the butter and water for the crust are very cold to help achieve a flaky crust.
- You can substitute cornflour for the flour in the filling to make it slightly gluten-free, although the crust contains gluten.
- Letting the pie cool completely helps to set the filling for cleaner slices.
- Leftovers can be stored in the refrigerator for up to 3 days.
- For a dairy-free version, consider using suitable substitutes for cream cheese and heavy cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
