Cranberry Cream Cheese Crumb Pie

Growing up there was always two desserts for Thanksgiving, pumpkin pie and minced meat pie. Pumpkin is a favorite and of course one I continue to make every year. But I never liked minced meat pie. It may have been because of the name, who wants to eat a pie called minced meat?

So this year for Thanksgiving I decided I wanted to try another pie to have with the traditional pumpkin pie. This cranberry cream cheese crumb pie seemed like a great choice, and it really was, everyone loved it. The creamy cream cheese layer paired perfectly with the tart cranberry layer and the crumb topping added a nice crunch.

Cranberry Cream Cheese Crumb Pie

Ingredients:

• 1 unbaked pie crust, homemade or store bought

Cheese Cake Layer

• 8 ounces cream cheese, room temperature
• 1/3 cup granulated sugar
• 2 eggs, room temperature
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

Cranberry Layer

• 14 ounces whole berry cranberry sauce
• 2 tablespoons cornstarch
• 1 tablespoon light brown sugar

Crumb Topping

• 1 1/4 cups all purpose flour
• 1/3 cup light brown sugar
• 1/3 cup granulated sugar
• 7 tablespoons unsalted butter, melted

Directions:

1. Prepare the pie crust according to the recipe or unroll the store bought pie crust and place into a 9- inch pie plate and flute the edges.
2. Preheat the oven to 375º F.
3. With an electric mixer, beat the cream cheese and sugar together on medium speed until light and fluffy, about 2 minutes.
4. Add in the eggs, lemon juice and vanilla extract. Beat on medium-low speed until smooth and creamy with no lumps.
5. Pour the mixture into the pie crust.
6. In a small bowl, combine the cranberry sauce, cornstarch and brown sugar.
7. Spoon the mixture over the cream cheese mixture and gently spread into an even layer.
8. In a medium bowl stir together the flour and sugar.
9. Drizzle the melted butter over top and toss everything together until evenly moistened and the mixture forms large chunks with pea sized pieces as well.
10. Sprinkle the streusel mixture evenly over top of the cranberry mixture.
11. Bake until the crust and topping are golden brown and center is still slightly jiggly, about 45-55 minutes. If the crust and topping are browning too fast loosely cover with foil during the last 10 minutes.
12. Cool on a wire rack for 1 hour and then refrigerate for at least 2 hours before serving.

Enjoy!!!
*Adapted from Brown Eyed Baker.