My mind works overtime to plan treats that surprise the family. They give this cranberry pie a “wow” and invite friends over to share it. —Lorraine Caland, Shuniah, Ontario
Cranberry Cheese Crumb Pie
Cranberry Cheese Crumb Pie
Prep Time
20 min
Cook Time
45 min
Yield
10 servings
Ingredients
- 1 sheet refrigerated pie crust
- 8 ounces cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 1/4 cup lemon juice
- CRANBERRY LAYER:
- 1 can (14 ounces) whole-berry cranberry sauce
- 2 tablespoons cornstarch
- 1 tablespoon brown sugar
- TOPPING:
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold butter, cubed
- 3/4 cup chopped pecans
Directions
- Preheat oven to 375°. Unroll the crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, milk and lemon juice until smooth. Spread evenly into crust.
- In a small bowl, mix cranberry layer ingredients; spoon over cream cheese mixture. For topping, in another bowl, mix flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in pecans. Sprinkle over cranberry layer.
- Bake 45-55 minutes or until crust and topping are golden brown. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Cool 1 hour on a wire rack; refrigerate at least 2 hours before serving.
Nutrition Facts
1 piece: 512 calories, 27g fat (12g saturated fat), 55mg cholesterol, 260mg sodium, 62g carbohydrate (40g sugars, 2g fiber), 7g protein.
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