Cranberry Crumb Pie


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Sweetened condensed milk gives this pie a sweet flavor without adding too much sugar. Tart cranberries offset the sweetness for a perfect pie.

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  • 1 9 inch unbaked pie shell
  • 1 8 oz. pkg. cream cheese, softened
  • 1 14 oz. can sweetened condensed milk (not evaporated milk)
  • 1/4 C. lemon juice
  • 3 Tbs. light brown sugar
  • 2 Tbs. cornstarch
  • 1 16 oz. can whole berry cranberry sauce
  • 1/4 C. cold margarine or butter
  • 1/3 C. all-purpose flour
  • 3/4 C. chopped walnuts

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Preheat oven 425 degrees. Bake pie shell 6 minutes; remove from oven. Reduce oven temperature to 375 degrees. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Stir in lemon juice. Pour into prepared pastry shell. In small bowl, combine 1 Tbs. sugar and cornstarch; mix well. Stir in cranberry sauce. Spoon evenly over cheese mixture. In medium mixing bowl, cut margarine into flour and remaining 2 Tbs. sugar until crumbly. Stir in nuts. Sprinkle evenly over cranberry mixture. Bake 45-50 minutes or until bubbly and golden. Cool. Serve at room temperature or chill thoroughly. Refrigerate leftovers.

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