Cranberry Cream Cheese Crumb Pie |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a two layer pie with a cream cheese bottom and a cranberry middle, sprinkled with a crumb-nut topping...this is an amazing dessert pie, and worth the time to make. Ingredients:
1 10-inch unbaked deep-dish pie shell or 1 unbaked 9-inch deep dish pie pastry |
1 (14 ounce) can sweetened condensed milk |
4 tablespoons firmly-packed brown sugar, divided |
1/4 cup cold butter |
1/3 cup flour |
1 (8 ounce) package cream cheese, softened |
1/4 cup lemon juice |
2 tablespoons cornstarch |
1 (16 ounce) can whole berry cranberry sauce |
3/4 cup walnuts |
Directions:
1. Set oven to 425 desgrees.
2. Bake the empty pie shell for 8 minutes; remove from the oven.
3. Reduce the heat to 375 degrees.
4. In a large mixing bowl, beat the cream cheese until fluffy; gradually beat in the sweetened condensed milk until smooth.
5. Add in the lemon juice; pour into the baked pastry shell.
6. In a small bowl, combine 2 Tbsp of the brown sugar and the cornstarch, mix well (if you prefer a sweeter filling, add in more sugar).
7. Stir in the cranberry sauce; mix well.
8. Spoon evenly over the cheese mixture in the pie shell.
9. In a medium bowl, cut the cold butter into the flour, and the remaining 2 Tbsp brown sugar until crumbly.
10. Stir in the nuts.
11. Sprinkle evenly over the cranberry mixture.
12. Bake for 45-50 minutes, until golden; cool.
13. Serve at room temperature, or chill thoroughly.
14. Refrigerate any leftovers.
15. ***NOTE***when baking the pie, it is advised to place a heavy piece of foil underneath the pie plate to avoid any spills, as it sometimes tends to bubble over the sides.
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