Cranberry Crumb Pie Recipe -
Cranberry Crumb Pie Recipe
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Cranberry Crumb Pie

Recipe by  

"A cream cheese filling is covered with a festive cranberry layer and topped with a walnut crumb mixture. This is a great Thanksgiving dessert. It is sooo good!"

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Ingredients Edit and Save

Original recipe makes 1 -- 9 inch pie Change Servings
  • PREP

    20 mins
  • COOK

    55 mins

    1 hr 15 mins


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Bake unbaked pie crust in the preheated oven 8 minutes. Remove from heat. Reduce oven temperature to 375 degrees F (190 degrees C).
  3. In a large bowl, beat cream cheese until fluffy. Mix in sweetened condensed milk until the mixture is smooth. Stir in lemon juice. Transfer to the pie crust.
  4. In a small bowl, mix 1 tablespoon light brown sugar and cornstarch. Mix in whole berry cranberry sauce. Spoon the mixture evenly over the cream cheese mixture.
  5. In a medium bowl, mix butter, all-purpose flour and remaining light brown sugar until crumbly. Stir in the walnuts. Sprinkle evenly over the cranberry mixture.
  6. Bake 45 minutes in the 375 degrees F (190 degrees C) oven, or until bubbly and lightly browned. Cool on a metal rack. Serve at room temperature, or chill in the refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Oct 10, 2003

This is a fabulous cheese cake I have made for 5 years. It is even better when made w/ a pre-fab graham cracker crust (get the extra serving size). I'm so happy to have the recipe print-out. I've been using the tiny recipe from the top of the condensed milk can, and the letters are getting smaller all the time :)

Most Helpful Critical Review
Jan 04, 2011

this was ok, I guess I expected it to be more of a cranberry pie but it was more like a cheese cake with a cranberry topping


66 Ratings

Nov 27, 2006

Think I would give this five stars plus, if that were an option. This was such a big hit for Thanksgiving. Just a couple of tweaks I'll mention -- used a graham cracker crust. Also, after reading a couple of comments on too-sweet canned cranberries, I made my own, ("Cranberry Sauce I", I belive -- 1 c. o.j., 12 oz of fresh cranberries and just 3/4 cup sugar, instead of the 1 c. called for, cook for about 10 min.) so I could control the sugar (obviously). Anyway, like I said, HUGE hit at our house -- thanks for a great recipe!!!

Dec 12, 2003

Rich and sweet. For the life of me I can't figure out how all of that recipe was supposed to fit into a 9" pie crust... and I even had the deep dish crust. So my pie didn't turn out visually very nice (in fact it oozed out everywhere), but so what! It tasted great, and we just pretended it was a cobbler, instead! :) I'd like to experiment with a little cinnamon and/or nutmeg in this recipe next time.

Dec 21, 2005

This pie became a personal tradition of mine! It's rich and creamy, while the cranberry sauce adds a wonderful tartness and then it's topped off by a golden nutty crunch. I've made it probably 8 times and it aways turns out beautifully. A real crowd pleaser! I find it's even better when chilled overnight in the fridge.

Nov 30, 2005

This was a delicious pie, although I gave it 4 stars because the cranberries were a little too sweet. I would absolutely make this again as is, but I'd also like to try using fresh cranberries and making my own cranberry sauce to make it less sweet. Everyone loved this one. I think it would also be good with a graham cracker crust, since it is basically a cheescake.

Mar 19, 2006

Yummy! This pie was delicious! I was dubious about putting it in the oven, but I did anyway and it turned out great! I did a couple of things differently. First, I added the brown sugar to the crumb mixture instead of the cranberry mixture. I also ommited the cornstarch. I basically just put the cranberry sauce on top. I also used a graham cracker crust. I'll be making this again!

Nov 15, 2004

Basically, this is a good recipe, however, I think the canned cranberry sauce is too sweet for the already sweet filling. I'm going to try making it with freshly cooked cranberries that I won't sweetened too much. I relate this recipe to the one that calls for the sour cherries and I like that better.


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  • Calories
  • 619 kcal
  • 31%
  • Carbohydrates
  • 71.4 g
  • 23%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 34.5 g
  • 53%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 9.7 g
  • 19%
  • Sodium
  • 317 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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