Cranberry Crumb Pie

Recipe View Preheat oven to 425°F (220°C). (5 minutes)

Recipe View Bake the unbaked pie crust in the preheated oven for 8 minutes. Remove from oven and let cool slightly. Reduce oven temperature to 375°F (190°C). (10 minutes)

Recipe View In a large bowl, beat the softened cream cheese until light and fluffy. Gradually mix in the sweetened condensed milk until smooth. Stir in the lemon juice until well combined. Pour the cream cheese mixture into the partially baked pie crust, spreading evenly. (10 minutes)

Recipe View In a small bowl, whisk together 1 tablespoon of light brown sugar and the cornstarch. Add the whole berry cranberry sauce and mix until well combined. Gently spoon the cranberry mixture over the cream cheese layer in the crust, spreading evenly. (5 minutes)

Recipe View In a medium bowl, combine the diced cold butter, all-purpose flour, and the remaining 2 tablespoons of light brown sugar. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it forms a crumbly mixture. Stir in the chopped walnuts until evenly distributed. Sprinkle the walnut crumb mixture evenly over the cranberry layer. (10 minutes)

Recipe View Bake in the preheated oven for 40-45 minutes, or until the filling is bubbly and the crumb topping is golden brown. (45 minutes)

Recipe View Remove from the oven and let cool completely on a wire rack. The pie can be served at room temperature or chilled in the refrigerator before serving. (60 minutes)