Time 1h15m Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 425 degrees F (220 degrees C). Bake unbaked pie crust in the preheated oven 8 minutes. Remove from heat. Reduce oven temperature to 375 degrees F (190 degrees C). In a large bowl, beat cream cheese until fluffy. Mix in sweetened condensed milk until the mixture is smooth. Stir in lemon juice. Transfer to the pie crust. In a small bowl, mix 1 tablespoon light brown sugar and cornstarch. Mix in whole berry cranberry sauce. Spoon the mixture evenly over the cream cheese mixture. In a medium bowl, mix butter, all-purpose flour and remaining light brown sugar until crumbly. Stir in the walnuts. Sprinkle evenly over the cranberry mixture. Bake 45 minutes in the 375 degrees F (190 degrees C) oven, or until bubbly and lightly browned. Cool on a metal rack. Serve at room temperature, or chill in the refrigerator.
Time 1h5m Yield 10 servings. Number Of Ingredients 14 Steps:
Preheat oven to 375°. Unroll the crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, milk and lemon juice until smooth. Spread evenly into crust., In a small bowl, mix cranberry layer ingredients; spoon over cream cheese mixture. For topping, in another bowl, mix flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in pecans. Sprinkle over cranberry layer., Bake 45-55 minutes or until crust and topping are golden brown. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Cool 1 hour on a wire rack; refrigerate at least 2 hours before serving.
Time 1h Yield 1 pie Number Of Ingredients 10 Steps:
Set oven to 425 desgrees. Bake the empty pie shell for 8 minutes; remove from the oven. Reduce the heat to 375 degrees. In a large mixing bowl, beat the cream cheese until fluffy; gradually beat in the sweetened condensed milk until smooth. Add in the lemon juice; pour into the baked pastry shell. In a small bowl, combine 2 Tbsp of the brown sugar and the cornstarch, mix well (if you prefer a sweeter filling, add in more sugar). Stir in the cranberry sauce; mix well. Spoon evenly over the cheese mixture in the pie shell. In a medium bowl, cut the cold butter into the flour, and the remaining 2 Tbsp brown sugar until crumbly. Stir in the nuts. Sprinkle evenly over the cranberry mixture. Bake for 45-50 minutes, until golden; cool. Serve at room temperature, or chill thoroughly. Refrigerate any leftovers. NOTEwhen baking the pie, it is advised to place a heavy piece of foil underneath the pie plate to avoid any spills, as it sometimes tends to bubble over the sides.
Time 3h30m Yield 8 servings Number Of Ingredients 26 Steps:
Make the crust: Combine the butter and cream cheese in a food processor and process until smooth. Add the flour and salt and process just until the mixture comes together into a ball. Scrape out the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour. Meanwhile, prepare the crumb topping: Combine the oatmeal, flour and sugar in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate the topping until chilled, at least 30 minutes. Preheat the oven to 350 degrees F. Working on a floured surface, roll out the dough to 1/8 inch thick and fit it into a 9- or 10-inch tart pan with a removable bottom (you can also use a springform pan). Trim the excess dough. Return the pie crust to the refrigerator for 20 minutes. Line the crust with foil, fill with pie weights or dried beans and bake until lightly golden, about 18 minutes. Remove the foil and weights and let the crust cool on a wire rack. Increase the oven temperature to 375 degrees F. Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl. Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries. Bake in the middle of the oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown. Transfer to a rack to cool to room temperature before serving. Make the crust: Combine the butter and cream cheese in a food processor and process until smooth. Add the flour and salt and process just until the mixture comes together into a ball. Scrape out the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour. Meanwhile, prepare the crumb topping: Combine the oatmeal, flour and sugar in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate the topping until chilled, at least 30 minutes. Preheat the oven to 350 degrees F. Working on a floured surface, roll out the dough to 1/8 inch thick and fit it into a 9- or 10-inch tart pan with a removable bottom (you can also use a springform pan). Trim the excess dough. Return the pie crust to the refrigerator for 20 minutes. Line the crust with foil, fill with pie weights or dried beans and bake until lightly golden, about 18 minutes. Remove the foil and weights and let the crust cool on a wire rack. Increase the oven temperature to 375 degrees F. Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl. Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries. Bake in the middle of the oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown. Transfer to a rack to cool to room temperature before serving.
Time 1h Yield 8-10 servings Number Of Ingredients 10 Steps:
HEAT oven 425 degrees F. Bake pie crust 6 minutes; remove from oven. Reduce oven temperature to 375 degrees F. BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice. pour into partially baked pie crust. COMBINE 1 tablespoon brown sugar and cornstarch in small bowl; mix well. Stir in cranberry sauce. Spoon evenly over cream cheese mixture. COMBINE flour and remaining 2 tablespoons brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in walnuts. Sprinkle evenly over cranberry mixture. BAKE 45 to 50 minutes or until bubbly and golden. Cool. Serve at room temperature or chill thoroughly.
Time 1h20m Yield 8 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Smash berries. Stir in sugar and 1/4 cup flour. Pour filling into pie crust. Smash walnuts into small pieces. Stir in brown sugar, 1/4 cup flour, and shortening with a pastry blender. The mixture should be crumbly. Sprinkle streusel over pie. Place pie on a baking sheet and bake in preheated oven until crust is golden and filling is bubbly, about 45 minutes.
Time 25m Yield 6-8 servings. Number Of Ingredients 12 Steps:
In a bowl, combine gelatin and sugar; set aside. In a saucepan, bring cranberry juice to a boil. Remove from the heat and pour over gelatin mixture, stirring to dissolve. Stir in the cranberry sauce. Chill until slightly thickened. Meanwhile, in another bowl, beat cream cheese, sugar, milk and vanilla until fluffy. Fold in the whipped topping. Spread evenly into pie shell. Beat cranberry topping until frothy; pour over filling. Chill overnight.
Time 1h30m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 425 degrees. Bake pastry shell for 8 minutes; remove from oven. Reduce oven temperature to 375 degrees. In a large mixer bowl beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice. Pour into prepared pastry shell. In a small bowl combine 1 tablespoons sugar & cornstarch; mix well. Stir in cranberry sauce. Spoon evenly over cheese mixture. In a medium mixing bowl cut butter into flour & remaining 2 tablespoons sugar until crumbly. Stir in nuts. Sprinkle evenly over cranberry mixture. Bake 45-50 minutes or until bubbly & golden. Cool. Serve at room temperature.
More about “cranberry cheese crumb pie recipes”
Yield Makes one 9" pie Number Of Ingredients 13 Steps:
Place a rack in middle of oven; preheat to 325°F. Place pie crust on a rimmed baking sheet. Cook cranberries in a medium saucepan over medium heat, shaking pan occasionally, until some have begun to split and burst, 6-8 minutes. Drain off any excess liquid. Remove from heat and let cool (if you’re in a rush, transferring to a baking sheet or medium bowl will help them cool faster). Combine sugar and salt in a large bowl, then add lemon zest. Use your fingers to rub zest into sugar until moist and fragrant. Whisk in cornmeal and flour, then add eggs and vigorously whisk until well combined, about 30 seconds, Whisk in cream, butter, and vanilla, then add lemon juice and whisk again. Set a few cranberries aside for the top. Gently fold in remaining cranberries with a rubber spatula, breaking up any clumps. Gently pour mixture into pie crust and dot reserved cranberries over top of custard (this makes for the most photo-worthy dessert). Bake pie until top is golden brown and set but custard still jiggles in the center (about a 3" radius), 60-70 minutes. If your pie isn’t as brown as you’d like it, you can increase oven temperature to 350°F for the last 5-10 minutes. Transfer pie to a wire rack and let cool (custard will fall as it cools). Transfer pie to the fridge and chill at least 1 hour. Just before serving, dust with powdered sugar if using. For the cleanest slices, cut with a hot dry knife (just like if you were cutting cheesecake). Do ahead: Pie can be made 3 days ahead. Keep chilled. Return to room temperature to serve if you’d like.
