Cranberry Crumb Pie

• 1 frozen deep dish pie shell
• 1 (14 ounce) can sweetened condensed milk (I use fat-free)
• 1 (8 ounce) package cream cheese, softened (I use reduced-fat)
• 14 cup lemon juice
• 14 cup firmly packed brown sugar, divided
• 2 tablespoons cornstarch
• 1 (16 ounce) can whole berry cranberry sauce
• 14 cup cold butter or 14 cup margarine
• 13 cup flour
• 34 cup chopped walnuts

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

dish pie shell, condensed milk, cream cheese, lemon juice, brown sugar, cornstarch, cranberry sauce, cold butter, flour, walnuts

Taken from www.food.com/recipe/cranberry-crumb-pie-94177 (may not work)