SUBMITTED BY: Nancy Josland Dalsin
Cranberry tartness with a sweet cream cheese filling.
Crust:
1 – Pastry for 10 inch pie shell
First Filling Layer:
8 oz. Cream cheese, softened
1 Large egg
1/2 cup Icing sugar
11 oz. Sweetened condensed milk
1/4 Lemon juice, fresh or bottled
Second Filling Layer:
2 TBSP Cornstarch
14 oz. Canned whole cranberry sauce
Topping:
2/3 cup All-purpose flour
1/3 cup Brown sugar, packed
1/4 tsp. Cinnamon
1/4 tsp. Salt
1/4 cup Butter
1/2 cup Chopped pecans or walnuts, (optional)
Crust: Roll out pie shell and line 10 inch pie plate.
First Filling Layer: Beat cream cheese, egg and icing sugar in medium bowl until smooth. Add condensed milk and lemon juice. Beat. Spread in bottom of pie shell.
Second Filling Layer: Stir cornstarch into cranberry sauce in small bowl. Spoon over first filling.
Topping: Mix flour, sugar, cinnamon and salt in bowl. Cut in butter until mixture is crumbly.
Stir in pecans. Sprinkle over second filling layer. Bake in 375F oven for 45 to 55 minutes until set and lightly browned. Lay a piece of foil over pie if stopping is getting too brown. Makes 1 pie.
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