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1
Preheat oven to 350F and butter a 9-inch pie plate.
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2
Make crust: In a medium-sized bowl, whisk together flour, salt and baking powder.
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3
Using a box grater, grate the frozen butter into the dry ingredients.
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4
Add the cream cheese, and using your fingers, rub the butter and cream cheese into the flour mixture until they are well-incorporated, and there are butter bits of various sizes.
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5
Whisk milk and olive oil together in a small bowl and pour over flour/butter mixture.
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6
Toss together with a fork until all of the flour is moistened - it need not form a ball.
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7
Dump into a prepared pie plate and using your fingers, evenly press dough into the plate.
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8
Place in freezer while you make the filling.
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9
Topping: Combine flour, palm sugar and salt in small bowl.
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10
Add butter and toss with fingers until all flour is moistened and crumbs have formed.
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11
Refrigerate until the rest of the pie is assembled.
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12
Filling: Combine all ingredients in a medium-sized bowl, and toss with fingers.
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13
Remove crust from freezer and pour filling into the crust.
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14
Sprinkle topping over the filling.
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15
Bake pie for about an hour, or until the cranberry juices are released and they have thickened.
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16
The top layer of cranberries will keep their shape, but should give way when pressed.
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17
If topping looks like it is browning too quickly, place a foil tent over the pie.
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18
Let pie cool for at least an hour before cutting.
