Cranberry Cheese Crumb Pie
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
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
Reviews
Oh. My. Goodness. This pie was very good. My husband stated that a few times while eating his slice, and I agreed. It's not too sweet/rich, yet not actually light, but just right in my opinion. I used homemade cranberry sauce left over from Thanksgiving and it set it off nicely. My only suggestion would be to add some more cranberry sauce, maybe 1/2 more. Because it made good sense to me, I did what the other reviewer suggested and baked the 1st layer for 20 minutes, then added the 2 remaining layers and finished the baking time...approx. 25-35 minutes more. So good! I will be making this again at holiday time. Thank you Lorraine, no doubt your family is fortunate to have you cooking and creating for them!
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.
This pie is absolutely fantastic. I will be serving it for Thanksgiving dessert.
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
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.