Preheat the oven to 400F.

In a medium saucepan using a wooden spoon, stir together the sugar and water and place over medium heat.

Stir until the sugar is dissolved and the mixture turns clear (about 5 minutes).

Dump in the cranberries and continue to stir until the cranberries start to soften. As they soften, mash them with the back of the spoon. Be careful as they can pop and shoot some sugar at you.

Continue to heat and stir until all the cranberries are mashed and the mixture turns into a thick sauce (about 8 minutes).

Remove from heat and stir in the cinnamon. Set aside to cool.

Cut a sheet of parchment paper to fit flat on a large baking sheet.

Remove the sheet of paper and place on a flat work surface. Unravel the pie dough onto the paper and gently roll just to smooth out the surface.

Roll in the edges just enough to create a border – kind of like a pizza crust. Then crimp the edges.

Lift the parchment paper to transfer the dough to the baking pan.

Prick the dough with a fork and brush the entire surface and edges with an egg wash (beat together the egg and milk).

Bake at 400F for 12 minutes. When it’s done, remove from the oven and reduce the temperature to 350F.

While that bakes, make the crumble.

In a small bowl, stir together the flour, oats, brown sugar, baking powder, and salt.

Stir in the melted butter until it’s evenly moistened and crumbly.

Transfer the bowl to the refrigerator.

Add all of the ingredients to a small bowl and use a fork to mash and mix everything together.

By now, the pie crust should be baked golden, the cranberry sauce has cooled and thickened, the crumble is in the fridge, and the cream cheese is smooth and freshly made.

If the pie crust is piping hot, let it cool for about 15 minutes. Otherwise, move on to assembly.

Spread the cream cheese over the crust in an even layer. Then top with a layer of cranberry sauce and sprinkle the entire surface with the chilled crumble.

Bake the pie at 350F for 25-30 minutes or until the crumble is a light golden brown.

Allow the pie to cool. It can be served warm, room temperature, or chilled depending on your preference. For warm, cool for 30 minutes. For room temperature, cool for about an hour. For chilled, stick it in the fridge for about an hour.

Whatever your desired temperature, drizzle with the icing before serving. Simply whisk together the ingredients and add tiny bits of milk at a time until it reaches a drizzle consistency.

Now slice and enjoy!