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Cranberry Cream Cheese Crumb Pie

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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.”
READY IN:
1hr
YIELD:
1 pie
UNITS:
Metric

Ingredients Nutrition

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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