In a mixing bowl, stir together the flour and salt. Cut the cold, cubed butter into the flour mixture using a pastry cutter or your fingers until you achieve a texture similar to coarse crumbs.

Gradually add the ice water, one tablespoon at a time, gently mixing until the dough begins to hold together. Gather it into a disc, wrap it in plastic, and set it in the refrigerator for at least 30 minutes.

While the dough chills, prepare the cranberry filling. In a saucepan, combine fresh cranberries, sugar, water, and orange zest, then bring it to a simmer over medium heat. Stir occasionally until the cranberries start to burst and the mixture thickens slightly, about 10 to 12 minutes.

Remove from heat and allow the filling to cool to room temperature.

Once your dough has chilled, roll it out on a lightly floured surface to fit your 9-inch pie dish. Transfer it to the dish, trimming excess dough and crimping the edges.

Prick the bottom of the crust with a fork and blind bake at 375°F (190°C) for 10 minutes, then set aside to cool slightly.

In a mixing bowl, beat the softened cream cheese together with granulated sugar and vanilla extract until smooth and creamy.

Incorporate the egg thoroughly until well combined.

In another bowl, mix together flour, packed brown sugar, and ground cinnamon; then mix in the melted butter until crumbly.

Spread the cream cheese mixture evenly over the cooled crust, spoon cooled cranberry filling over it, and sprinkle crumb topping generously.

Bake the assembled pie at 350°F (175°C) for about 35 to 40 minutes or until the top is golden brown and center appears set.

Allow the pie to cool completely before slicing.