Cranberry Cream Cheese Crumb Pie
This recipe makes two 9-inch pies with a creamy filling, tart cranberry layer, and a buttery crumb topping.
Equipment
- Oven
- Mixing bowl
Ingredients
For the Pie Crust
- 2 each pre-made pie crusts Look for ones you can unroll.
For the Creamy Dreamy Layer
- 16 oz cream cheese, softened Take out of the fridge at least an hour before starting.
- 28 oz sweetened condensed milk
- ½ cup lemon juice, freshly squeezed Fresh is best for flavor.
- 1 each orange zest Zest of 1 orange.
For the Tart & Tangy Cranberry Layer
- 2 cans (16 oz each) whole berry cranberry sauce Canned 'whole berry' sauce gives the best texture.
- 4 tablespoon cornstarch
- 2 tablespoon light brown sugar
- ½ teaspoon cinnamon (optional)
For the Golden, Buttery Crumb Topping
- ½ cup salted butter, melted
- ⅔ cup all-purpose flour
- 4 tablespoon light brown sugar
- ½ cup chopped pecans Or swap for old-fashioned oats.
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the pie crusts according to package instructions and place them in pie dishes.
- In a mixing bowl, combine softened cream cheese and sweetened condensed milk until smooth.
- Add lemon juice and orange zest to the cream cheese mixture, then blend until fully combined.
- Pour the creamy layer into the prepared pie crusts.
- In another bowl, mix cranberry sauce, cornstarch, brown sugar, and cinnamon.
- Spread the cranberry mixture over the cream cheese layer in each pie.
- In a separate bowl, mix melted butter, flour, brown sugar, and pecans to create the crumb topping.
- Sprinkle the crumb topping over the cranberry layer.
- Bake the pies for about 60 minutes or until the topping is golden brown.
- Allow the pies to cool before serving.
Notes
These pies can be made ahead and stored in the freezer for future enjoyment.