Cranberry crumb pie features flaky pastry, a rich cream cheese layer, bright cranberries, and a buttery streusel topping. It is perfect for Thanksgiving, Christmas, or any day.
If you are looking for a fun new pie recipe to make, you are in the right place. This layered pie uses a can of whole cranberry sauce, making it super simple.
The tart berries pairs so well with the cream cheese layer that is thickened with the help of lemon juice. Citrus and berries are always such an unbeatable combination.
Top that all off with buttery brown sugar crumbles, and you know you are going to be in dessert heaven. It really is perfect for Thanksgiving or as a way to use up that extra can of cranberry sauce.
The Crust
There is no shame in picking up some refrigerated pie crust at the grocery store. I do that quite a bit myself.
However, if you want to make your pie extra special, making your own crust takes it to the next level and it is easier to do than you might think. Here are a couple of our favorite recipes.
My great-grandma was known for her tender pie crusts. My mom was looking for her recipe for years, and we finally got her lard pie crust recipe.
If you don’t want to use lard, MiMi also has a super flaky pie crust recipe that uses butter and a splash of apple cider vinegar. Either recipe will make a fabulous base for your pie.
In order to avoid a soggy bottom, we do parbake this crust a bit before filling it. You do that by rolling it out and fitting it into the pan as you normally would.
Then, use a fork to prick some holes in the bottom of the crust. This helps to keep it from bubbling up as it bakes.
Line the crust with some parchment paper and fill it with dry beans, rice, or pie weights. Then bake it for about 10 minutes so it has a head start.
If you are using a glass or ceramic pie plate, you will want to be sure to bake it on the bottom rack in your oven. That will help to get maximum heat transfer to the crust.
It is less necessary in a metal pie plate, but won’t hurt anything. Getting a golden bottom crust will make the final pie that much better.
The Creamy Cranberry Filling
The creamy layer is super simple to put together. It starts with a couple of ingredients that are pretty much staples in pie recipes around here.
You know, if a recipe features cream cheese and sweetened condensed milk, they are going to be a hit around here. Just check out my collection of recipes using condensed milk for evidence of that!
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The key to getting a smooth cream cheese layer is to get it lump free before adding the other liquid ingredients. Then, slowly add a bit of condensed milk at a time to lighten the mixture before you add the rest.
For convenience (and flavor!), this recipe uses a can of whole cranberry sauce. Just stir in a little bit of cornstarch and brown sugar.
As the pie bakes, the mixture will heat up enough to activate the starch in the cornstarch to thicken up the sauce a little bit more. That helps to hold the layer in its place as you cut and serve slices of pie.
I haven’t used homemade cranberry sauce, but I don’t see why you couldn’t. You would want to use about one and half cups of homemade cranberry sauce.
Because homemade sauce is typically a little bit looser than you would find in a can, you may want to add an extra teaspoon or two of cornstarch so that it thickens.
Spread the mixture over the cream cheese layer, being careful not to mix it in.
The Streusel
The buttery crumb topping on this pie adds great visual appeal as well as a bit of extra texture. It is just as simple to put together as the other layers.
My guys don’t like nuts, so I didn’t add any. However, some chopped walnuts or pecans in the crumbs add even more flavor and texture.
Sprinkle the mixture over the cranberry mixture and bake the pie until the crumbs are golden and the filling is bubbly.
Keep an eye on the crust as it bakes. If the edges are browning too quickly, cover them with a little bit of foil or a pie shield.
Serving the Pie
Once the pie is baked, let it cool at room temperature for a couple of hours before putting it in the refrigerator to chill.
Serve the pie either cold or at room temperature. It is great on its own, or you could top it with a little whipped cream.
Storage
Make sure to store the leftovers in the refrigerator. Just loosely cover the pie and chill it for up to 5 days, though it likely won’t make it that long!
Cranberry Crumb Pie
Equipment
Ingredients
- 1 pie crust for 9 inch pie
Creamy Layer
- 8 ounces cream cheese softened
- 14 ounces sweetened condensed milk
- ¼ cup lemon juice
Cranberry Layer
- 1 Tablespoon light brown sugar
- 2 Tablespoons cornstarch
- 16 ounce can whole berry cranberry sauce
Crumb Topping
- ¼ cup salted butter
- ⅓ cup all-purpose flour
- 2 Tablespoons light brown sugar
Instructions
- Preheat oven to 425 °F
- Fit pie pastry into 9-inch deep dish pie pan. Poke the bottom of the pastry with a fork and fill with parchment and dry beans or pie weights. Bake on the bottom rack for 10 minutes. Remove from oven.
- In a medium mixing bowl, beat 8 ounces cream cheese until smooth. Gradually beat in the 14 ounces sweetened condensed milk.
- Stir in the ¼ cup lemon juice, then spread mixture in parbaked pie crust.
- In a medium mixing bowl, stir together 16 ounce can whole berry cranberry sauce, 2 Tablespoons cornstarch, and 1 Tablespoon light brown sugar. Gently spread over cream cheese mixture.
- In a small bowl, stir together 2 Tablespoons light brown sugar and ⅓ cup all-purpose flour. Cut in the ¼ cup salted butter to form a crumbly mixture. Add in ¾ cup of chopped nuts if desired.
- Sprinkle crumbs over cranberry mixture.
- Reduce oven temperature to 375 °F
- Bake pie on the bottom rack for 45 to 50 minutes or until bubbly and golden. Keep an eye on the edges and cover them with foil or a pie shield if they brown before they pie is done.
- Cool at room temperature for 2 hours, then chill.
- Serve at room temperature or cold. Refrigerate leftovers.
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Could you make it with fresh cranberry sauce? I don’t have canned but I’m worried my pie will be too wet with my fresh stuff.
As long as your cranberry sauce is relatively thick, I think you will be okay. If you are worried about it, add an extra teaspoon or two of cornstarch to the mixture to help it thicken up more.
delicious!! I add some chopped apples to the sauce and turned out deli!!!
What a good idea!
Hi I just wanted to say, this pie is great for Thanksgiving and Christmas, may be one to bake whenever
Yes! It is perfect for the holidays, but shouldn’t only be made then. Thank you!
What a beautiful pie! I love the layers and all the different flavors of this dessert. I definitely need to make this for the holidays..it would be a sure hit!
Thank you so much!
Like a yummy crumb bar in pie version! I love it and perfect for the holidays!
I agree, thank you!