Instructions

1. Preheat the oven to 375 degrees F. 
2. Roll out your pie dough on a floured surface and place into pie plate. Trim and crimp the edges as desired. 
3. Using a fork, pierce holes in the bottom of the raw crust to let air escape when par-baking pie. Line the inside of the pie crust with pie weights, beans or rice, as pictured in the post. Bake for 15 minutes. 
4. Remove the weights and bake for 10 additional minutes. 
5. While the crust bakes, make the filling and boil about 5 cups of water on the stove. We’ll use the water to make the oven a “steam room” so the cheesecake filling bakes evenly, it won’t go into the pie. 
6. Beat together the cream cheese, buttermilk, sugar, and arrowroot powder well. 
7. Beat in the eggs, one at a time, beating after each addition. 
8. Add the lemon juice, vanilla, salt, and nutmeg. Beat well. 
9. When the crust finishes baking, pour the filling into the pie. 
10. Place a casserole dish, any size large enough to hold the water works, on the lowest rack of the oven. Pour the water into the dish. 
11. Place the pie on the middle rack of the oven. Refer to the picture to see. Bake for 25-30 minutes, or until the pie is just set. Don’t over bake!
12. Allow the pie to cool on the counter for 1 hour and in the fridge for 3 hours before serving. 
13. About an hour before serving, make the sugared cranberries. 
14. Add 1/2 cup of the sugar and the water to a large saucepan. 
15. Dissolve the sugar, remove from the heat, and add the cranberries, tossing them around. Allow them to steep for 10 minutes in the sugar water. 
16. Place the rest of the sugar in a bowl, and roll each cranberry in the bowl to cover with sugar. 
17. Let the cranberries sit for about an hour on the counter before topping the pie with them. 
18. Slice and serve!