Cranberry Crumb Pie
1 (9-inch) partially baked pastry shell
1 (8-ounces) package cream cheese, softened
1 (14-ounces) can Eagle Brand Sweetened
Condensed Milk
1/4 ReaLemon lemon juice from concentrate
3 tablespoons light brown sugar
2 tablespoons cornstarch
1 (16-ounces) can whole berry cranberry sauce
1/4 cup cold butter
1/3 cup unsifted flour
3/4 cup chopped walnuts
Preheat oven to 375 °F. In a large mixer bowl, beat cheese until fluffy. Gradually beat
in sweetened condensed milk until smooth; stir in ReaLemon brand. Pour into pastry shell.
Combine 1 tablespoon sugar and cornstarch; add cranberry sauce. Spoon over pie. In a bowl,
cut butter into flour and 2 tablespoons sugar until crumbly; add nuts. Sprinkle over pie.
Bake 45 minutes or until bubbly. Cool. Refrigerate leftovers.
Yield: 1 pie
