Cranberry Cream Cheese Crumb Pie

Cranberry Cream Cheese Crumb Pie

Time: 1 hrs

Ingredients

  • 1 10-inch unbaked deep-dish pie shell or 1 unbaked 9-inch deep dish pie pastry
  • 1 (14 ounce) can sweetened condensed milk
  • 4 tablespoons firmly-packed brown sugar, divided
  • 1/4 cup cold butter
  • 1/3 cup flour
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup lemon juice
  • 2 tablespoons cornstarch
  • 1 (16 ounce) can whole berry cranberry sauce
  • 3/4 cup walnuts

Directions

  • 1 Set oven to 425 desgrees.
  • 2 Bake the empty pie shell for 8 minutes; remove from the oven.
  • 3 Reduce the heat to 375 degrees.
  • 4 In a large mixing bowl, beat the cream cheese until fluffy; gradually beat in the sweetened condensed milk until smooth.
  • 5 Add in the lemon juice; pour into the baked pastry shell.
  • 6 In a small bowl, combine 2 Tbsp of the brown sugar and the cornstarch, mix well (if you prefer a sweeter filling, add in more sugar).
  • 7 Stir in the cranberry sauce; mix well.
  • 8 Spoon evenly over the cheese mixture in the pie shell.
  • 9 In a medium bowl, cut the cold butter into the flour, and the remaining 2 Tbsp brown sugar until crumbly.
  • 10 Stir in the nuts.
  • 11 Sprinkle evenly over the cranberry mixture.
  • 12 Bake for 45-50 minutes, until golden; cool.
  • 13 Serve at room temperature, or chill thoroughly.
  • 14 Refrigerate any leftovers.
  • 15 ***NOTE***when baking the pie, it is advised to place a heavy piece of foil underneath the pie plate to avoid any spills, as it sometimes tends to bubble over the sides.
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