All Through the Year Cheer: Thanksgiving

Aside from a glorious golden turkey, few things say "Thanksgiving" better than cranberry sauce and pie.  So why not combine them?  This Cranberry Crumb Pie recipe comes to us from the good folks over at Eagle Brand®, and contains both sweetened condensed milk and cream cheese (two of my favorite things!).  The sweet, creamy cheesiness of the bottom layer perfectly complements the mildly tart cranberry layer, while the crumb topping provides a nice textural contrast.  Sound delicious?  It was.

This recipe is being submitted for All Through the Year Cheer's Thanksgiving event.  The recipe round-up will be posted on November 23rd (this Monday) along with the lucky winner, so be sure to check it out!  If you love holidays and the all the wonderful foods associated with them, consider joining in on the fun!  We'll be celebrating Chanukah next!

Cranberry Crumb Pie
Adapted from Eagle Brand®

9-inch unbaked pie crust
8 oz. cream cheese, softened
14 oz. can sweetened condensed milk
¼ cup lemon juice
2 Tbl. brown sugar
2 Tbl. cornstarch
16 oz. can whole berry cranberry sauce
Crumb topping (recipe follows)

Preheat oven to 425°F.  Bake pie crust 6 minutes; remove from oven.  Reduce oven temperature to 375°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 brown sugar and cornstarch in small bowl; mix well.  Stir in cranberry sauce.  Spoon evenly over cream cheese mixture.  Top with crumb topping.

Bake 45-50 minutes or until bubbly and golden.  Cool.  Serve at room temperature or chilled.


Crumb Topping:
¼ cup brown sugar
½ cup flour
½ cup oats (quick or old-fashioned)
¼ cup butter, cut into 8 pieces

Place brown sugar, flour, and oats in a medium bowl, and stir to combine.  Add butter pieces.  With a large fork or a pastry cutter, work through mixture until crumbly.  Use to top pie before baking.