Cranberry Crumb Pie
Ingredients
- 1 (9 inch) unbaked pie crust
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- ¼ cup lemon juice
- 3 tablespoons light brown sugar, divided
- 2 tablespoons cornstarch
- 1 (16 ounce) can whole berry cranberry sauce
- ¼ cup butter, chilled and diced
- ⅓ cup all-purpose flour
- ¾ cup chopped walnuts
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Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Bake unbaked pie crust in the preheated oven for 8 minutes. Set crust aside to slightly cool. Reduce oven temperature to 375 degrees F (190 degrees C).
- Beat cream cheese in a large bowl until fluffy. Mix in sweetened condensed milk until smooth. Stir in lemon juice until incorporated. Transfer to crust and spread evenly.
- Mix together 1 tablespoon light brown sugar and cornstarch in a small bowl until well combined. Add whole berry cranberry sauce and mix well. Spoon evenly over cream cheese mixture in crust.
- Mix together butter, all-purpose flour, and remaining 2 tablespoons light brown sugar in a medium bowl until crumbly. Stir in walnuts until incorporated. Sprinkle evenly over cranberry mixture.
- Bake in the preheated oven until bubbly and lightly browned, about 45 minutes. Cool on a wire rack. Serve at room temperature or chill in the refrigerator.
Source
Original recipe: View Original