Cranberry Crumb Pie

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.

Prep Time10

Cook Time1

Total Time1 10

Servings: Servings

Author: Carlee

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

Makes: 9inch round

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.

Nutrition

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