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Cranberry Crumb Pie Recipe

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4.2 from 5 reviews

This Cranberry Crumb Pie combines a tangy cranberry filling layered over a smooth cream cheese base, topped with a buttery crumb topping. Perfectly balanced with sweetened condensed milk and a hint of lemon, this pie is a festive and flavorful dessert ideal for holiday gatherings or any special occasion.

Ingredients

Pie Crust and Filling

  • 1 pie crust (for 9 inch pie)
  • 8 ounces cream cheese (softened)
  • 14 ounces sweetened condensed milk
  • ¼ cup lemon juice
  • 1 Tablespoon light brown sugar
  • 2 Tablespoons cornstarch
  • 16 ounce can whole berry cranberry sauce

Crumb Topping

  • ¼ cup salted butter
  • ⅓ cup all-purpose flour
  • 2 Tablespoons light brown sugar
  • Optional: ¾ cup chopped nuts

Instructions

  1. Preheat Oven: Preheat your oven to 425 °F to prepare for baking the pie crust.
  2. Parbake Pie Crust: Fit the pie pastry into a 9-inch deep dish pie pan. Poke the bottom of the pastry with a fork to prevent bubbling. Fill the crust with parchment paper and dry beans or pie weights, then bake on the bottom rack for 10 minutes. Remove from the oven and peel away the parchment and beans.
  3. Prepare Cream Cheese Mixture: In a medium mixing bowl, beat the softened cream cheese until smooth. Gradually beat in the sweetened condensed milk until fully combined for a creamy base.
  4. Add Lemon Juice: Stir in the lemon juice thoroughly and then spread this mixture evenly into the parbaked pie crust.
  5. Mix Cranberry Filling: In another medium bowl, mix together the whole berry cranberry sauce, cornstarch, and 1 tablespoon of light brown sugar. Spread this cranberry mixture gently over the cream cheese layer in the pie crust.
  6. Make Crumb Topping: In a small bowl, combine the brown sugar and flour. Cut in the salted butter until the mixture becomes crumbly. If desired, mix in ¾ cup chopped nuts to add extra texture.
  7. Top the Pie: Evenly sprinkle the crumb topping over the cranberry layer.
  8. Adjust Oven Temperature: Reduce the oven temperature to 375 °F to prepare for baking the assembled pie.
  9. Bake the Pie: Bake the pie on the bottom rack for 45 to 50 minutes, or until the filling is bubbly and the crumb topping turns golden brown. Watch the edges to ensure they do not over-brown; cover them with foil or a pie shield if necessary.
  10. Cool the Pie: Remove the pie from the oven and allow it to cool at room temperature for 2 hours, then chill in the refrigerator to set completely.
  11. Serve: Serve the pie at room temperature or cold. Store any leftovers covered in the refrigerator.

Notes

  • The addition of chopped nuts to the crumb topping is optional but adds a nice crunch and flavor contrast.
  • Using pie weights or dry beans during parbaking prevents the crust from puffing up or shrinking.
  • Keep an eye on the pie edges during baking and cover if they brown too quickly to prevent burning.
  • This pie can be prepared a day in advance and stored in the refrigerator, making it convenient for holiday entertaining.
  • For a more tart flavor, consider using fresh lemon juice rather than bottled.

Find it online: https://recipefeastful.com/cranberry-crumb-pie-recipe/