Cranberry Crumb Pie

Cranberry Crumb Pie

54
BECKYSIZ 0

"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

1 h 15 m servings 619 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 619 kcal
  • 31%
  • Fat:
  • 34.5 g
  • 53%
  • Carbs:
  • 71.4g
  • 23%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 317 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

54
  1. 66 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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...

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 read...

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 ver...

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 ...

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 ...

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

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 t...

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...

This is a great recipe! I used low-fat sweetened condensed milk and reduced fat cream cheese. My husband never suspected that it was low-fat. I am planning to make one for his company's Thank...