Ingredients for Cranberry Crumb Pie
- Unbaked Pastry Shells
- Cream Cheese
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons lemon juice
- Light Brown Sugar
- 1 tablespoon cornstarch
- Whole Berry Cranberry Sauce
- 1/2 cup (1 stick) cold unsalted butter
- Unsifted Flour
- Walnuts
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cranberry Crumb Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cranberry Crumb Pie
- Preheat oven to 425°F (220°C).
- Bake a 9-inch unbaked pie crust for 8 minutes. Remove from oven.
- Reduce oven temperature to 375°F (190°C).
- In a large mixing bowl, beat 8 ounces of cream cheese until fluffy.
- Gradually beat in 1 (14-ounce) can of sweetened condensed milk until smooth.
- Stir in 2 tablespoons of lemon juice.
- Pour the cream cheese mixture into the prepared pie crust.
- In a small bowl, combine 1 tablespoon of sugar and 1 tablespoon of cornstarch.
- Mix well, then stir in 1 (16-ounce) can of whole berry cranberry sauce.
- Evenly spoon the cranberry mixture over the cream cheese filling.
- In a medium mixing bowl, cut 1/2 cup (1 stick) of cold unsalted butter into 1 cup of all-purpose flour and 2 tablespoons of sugar until the mixture resembles coarse crumbs.
- Stir in 1/2 cup of chopped pecans or walnuts (optional).
- Sprinkle the crumb topping evenly over the cranberry mixture.
- Bake for 45-50 minutes, or until the filling is bubbly and the topping is golden brown.
- Let the pie cool completely on a wire rack before serving. Enjoy at room temperature!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
219g
Fat
68g
Carbs
24g
