Cranberry Cream Cheese Crumb Pie - cooking recipe

Ingredients

1 10-inch unbaked deep-dish pie shell or 1 unbaked 9-inch deep dish pie pastry
1 (14 ounce) can sweetened condensed milk
4 tablespoons firmly-packed brown sugar, divided
1/4 cup cold butter
1/3 cup flour
1 (8 ounce) package cream cheese, softened
1/4 cup lemon juice
2 tablespoons cornstarch
1 (16 ounce) can whole berry cranberry sauce
3/4 cup walnuts

Preparation

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.
***NOTE***when 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.