Are you a big cranberry lover? Even if you aren’t this is a cranberry crumb pie that will delight your taste buds. I kid you not. Besides cream cheese is in it. Who doesn’t love anything with cream cheese.
When my friend Missy served it one Thanksgiving I was not leaving her house until I got the recipe. Thankfully she is very generous and let me write it down. Plus she probably wanted me to leave eventually.
Well, Missy has said she hasn’t made it since but I do every Holiday season. I have even made it and brought it to her house.
This recipe is one of my yearly traditions and this year is no exception. Even though our holiday dinner will just be Michael and me, I will still make it and it will delight our taste buds for sure. I have already warned him there may be a piece or two missing, tee hee.
You may be expecting my little tweaks that I always seem to make. Actually, I stick to the recipe. I suppose you can make your own pie crust but I don’t. You knew that, didn’t you?
This is my only tweak if you can call it that, I buy the shortbread crust. I just prefer it but I bet the graham cracker pie crust would taste good as well as the homemade one. It all depends on your preference.
So shall we get down to business? And I think you will agree that this is a cranberry pie that will delight the taste buds.
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Cranberry Crumb Pie That Will Delight Your Taste Buds
- 1 9 inch Unbaked Pastry Shell
- 1 8 oz Package Cream Cheese
- 1 14 oz Sweetened Condensed Milk
- 1/4 cup Lemon Juice Concentrate
- 3 tablespoons Light Brown Sugar
- 2 tablespoons Cornstarch
- 1 16 oz Can Whole Berry Cranberry Sauce
- 1/4 cup Cold Margarine or Butter
- 1/3 cup unsifted flour
- 3/4 cup chopped walnuts
Preheat oven to 425 degrees. Bake pastry shell 8 minutes. Remove from oven. Reduce oven temperate to 375 degrees
In large mixer bowl, best cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice. Pour in prepared pastry shell.
In small bowl, combine 1 tablespoon brown sugar and cornstarch. Mix well. Stir in cranberry sauce. Spoon evenly over cheese mixture.
In bowl, cut margarine or butter into flour and remaining 2 tablespoons of brown sugar until crumbly. Stir in nuts. Sprinkle evenly over cranberry mixture.
Bake 45 to 50 minutes or until bubbly and golden. Cool Serve at room temperature or chill thoroughly. Refrigerate leftovers if there are any.