cranberry crumb pie

cranberry crumb pie
  • 1 (9 inch) unbaked pie crust
  • 1 (8 ounce) package cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1/4 cup lemon juice
  • 3 tablespoons light brown sugar
  • 2 tablespoons cornstarch
  • 1 (16 ounce) can whole berry cranberry sauce
  • 1/4 cup butter, chilled and diced
  • 1/3 cup all-purpose flour
  • 3/4 cup chopped walnuts


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Bake unbaked pie crust in the preheated oven 8 minutes. Remove from heat. Reduce oven temperature to 375 degrees F (190 degrees C).
  3. In a large bowl, beat cream cheese until fluffy. Mix in sweetened condensed milk until the mixture is smooth. Stir in lemon juice. Transfer to the pie crust.
  4. In a small bowl, mix 1 tablespoon light brown sugar and cornstarch. Mix in whole berry cranberry sauce. Spoon the mixture evenly over the cream cheese mixture.
  5. In a medium bowl, mix butter, all-purpose flour and remaining light brown sugar until crumbly. Stir in the walnuts. Sprinkle evenly over the cranberry mixture.
  6. Bake 45 minutes in the 375 degrees F (190 degrees C) oven, or until bubbly and lightly browned. Cool on a metal rack. Serve at room temperature, or chill in the refrigerator.

03/20/2017
cranberry crumb pie, recipe PT15M PT1H 5 455 calories

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