Cranberry Cheese Crumb Pie Recipe

5 4 4
Cranberry Cheese Crumb Pie Recipe
Cranberry Cheese Crumb Pie Recipe photo by Taste of Home
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Cranberry Cheese Crumb Pie Recipe

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5 4 4
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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, ON
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + chilling

Ingredients

  • 1 sheet refrigerated pie pastry
  • 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 pastry sheet 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. Yield: 10 servings.
Originally published as Cranberry Cheese Crumb Pie in Taste of Home November 2015, p70

Nutritional Facts

1 piece: 512 calories, 27g fat (12g saturated fat), 55mg cholesterol, 260mg sodium, 62g carbohydrate (40g sugars, 2g fiber), 7g protein.

  • 1 sheet refrigerated pie pastry
  • 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
  1. Preheat oven to 375°. Unroll pastry sheet 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.
  2. 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.
  3. 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. Yield: 10 servings.
Originally published as Cranberry Cheese Crumb Pie in Taste of Home November 2015, p70

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Reviews forCranberry Cheese Crumb Pie

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MY REVIEW
foxyhottcakes User ID: 8321657 252657
Reviewed Aug. 14, 2016

"This pie is outstanding. I made no changes. I couldn't get enough of it. It's going into my yearly seasonal pies for sure."

MY REVIEW
another39again User ID: 7546564 237982
Reviewed Nov. 23, 2015

"This pie is absolutely fantastic. I will be serving it for Thanksgiving dessert."

MY REVIEW
delowenstein User ID: 3766053 237237
Reviewed Nov. 12, 2015

"I prepared this recipe for the first time! I did use an unbaked 9" prepared pie shell which I'd allowed to thaw for 15 minutes at room temperature. I did add 1 tsp. lemon extract to the cream cheese filling and I had used the 1/4 cup lemon juice as recipe directed. For the cranberry layer, I added 1 Tbsp. ground Navel orange to the cranberry sauce for added flavor in addition to the brown sugar and cornstarch. I used only 1/4 cup chopped pecans since not everyone eats nuts or is allergic to nuts. I used a pastry blender to mix the crumb topping. I think, though, that I just might have to bake this pie as the other reviewer did-20 minutes for the first layer and 25 minutes for the last 2 layers and reduce lemon juice to 1 Tbsp.! Some of the filling did overflow onto the foil! (Luckily, I did put foil under the pie and placed the pie on a baking sheet!) I'd say that this recipe is a really lovely dessert for Thanksgiving AND for any special occasion! I think it could even be used for a Christmas dessert! Thank you, Lorraine Caland, for sharing your recipe! delowenstein"

MY REVIEW
lisawill68 User ID: 7914329 234258
Reviewed Oct. 9, 2015

"Wow, this pie is absolutely delicious. Best pie I ever had. I had to make some changes in the recipe I guess because of my climate. I only use half the lemon juice it was calling for. It was to soupy to add the second layer, so I had to bake first layer for 20 minutes. Then added the last two layers then bake for 25 minutes. I also add 1/4 cup oatmeal to the third layer, because I just love oatmeal in my crumb toppings. I also made my own pie crust instead of store bought. This is worth the extra effort in a great crust.

If your looking for a pie for Thanksgiving dinner this will be the perfect one. I'm baking my second pie now my family absolutely love it and demand for another pie."

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