Cranberry Crumb Pie Recipes

CRANBERRY CHEESE CRUMB PIE

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.

CRANBERRY CRUMB PIE

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.

CRANBERRY CRUMB PIE

Steps:

• 1. Preheat oven to 425. Bake pastry shell 8 minutes;remove from oven.
• 2. Reduce oven temperature to 375 .
• 3. In large mixer bowl beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.Stir in lemon juice.Pour into prepared pastry shell.
• 4. In a bowl combine 1 table spoon sugar and cornstarch;mix well.Stir in cranberry sauce.Spoon evenly over cheese mixture.
• 5. In medium bowl cut butter into flour and remaining 2 tablespoons sugar until crumbly.Stir in nuts.Sprinkle evenly over cranberry mixture.
• 6. Bake 45 to 50 minutes or til bubbly and golden.Cool. Serve at room temp. or chilled.Refrigerate leftovers.

CRANBERRY-APPLE CRUMBLE PIE

Steps:

• Make pastry:
• Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 3 tablespoon ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
• Squeeze a small handful: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork dough or pastry will be tough.
• Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together (using a pastry scraper if you have one) and form into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
• Make crumble topping:
• Stir together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until large clumps form, then stir in pecans. Chill until ready to use.
• Make fruit filling:
• Stir together apples, cranberries, brown sugar, flour, cinnamon, salt, and lemon juice in a large bowl.
• Assemble pie:
• Preheat oven to 425°F with rack in lower third.
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp decoratively. Transfer fruit filling to pie shell and dot with butter. Loosely cover with foil and bake until apples droop slightly, about 30 minutes.
• Reduce oven temperature to 375°F. Sprinkle crumble topping over filling and bake, uncovered, until crumble is browned, filling is bubbling, and apples are tender, 45 minutes to 1 hour more. Cool completely, 2 to 3 hours.

CRANBERRY CRUMB PIE

Steps:

• Bake pie crust at 425° for 8 minutes.
• Set aside to cool.
• Preheat oven to 375°.
• In large mixing bowl, beat the cream cheese until fluffy.
• Gradually beat in the sweetened condensed milk until mixture is smooth.
• Stir in the lemon juice.
• Pour this mixture into the prepared pie crust.
• In a small bowl, combine 2 Tbsp of brown sugar, and cornstarch; mixing well.
• Stir in the cranberry sauce.
• Spoon cranberry mixture evenly over the cream cheese mixture.
• In a medium bowl, cut the butter into the flour and the remaining brown sugar until crumbly.
• Stir in the walnuts.
• Sprinkle even over the cranberry mixture.
• Bake 45-50 minutes, or until golden brown.
• (You may want to place a sheet of foil, or baking sheet on rack below in case or bubbling over).
• Allow pie to cool.
• Can be served at room temp, or chilled.
• Refrigerate leftovers.

THE SIMPLEST CRANBERRY-APPLE CRUMB PIE

Steps:

• Put the cranberries and apples in a large mixing bowl; stir to combine.
• Stir in the sugar, lemon juice, and flour; set aside for 10 minutes.
• Scrape the filling into the chilled pie crust; smooth the top with your hands.
• Place pie on the center rack of a 400° oven; bake for 30 minutes.
• While the pie is baking, make the topping--in a bowl, combine the flour, sugar, and cinnamon; add in the butter and rub it into the dry ingredients until the mixture resembles coarse crumbs; refrigerate until ready to use.
• Take the pie out of the oven and lower oven temperature to 375°.
• Sprinkle the crumb topping over the filling and press gently to compact.
• Return pie to oven--rotate pie so that the part that faced the back of the oven now faces the front (put a foil-lined baking sheet onto the rack below to catch any spills).
• Bake for 25-30 minutes or until the topping is golden brown and the juices bubble thickly aroung the edge.
• Put pie on a wire rack to cool for at least 1 hour before serving.

CRANBERRY CRUMB PIE

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.