Cranberry Cream Cheese Crumb Pie

• 1 10-inch unbaked deep-dish pie shell or 1 unbaked 9-inch deep dish pie pastry
• 1 (14 ounce) can sweetened condensed milk
• 4 tablespoons firmly-packed brown sugar, divided
• 1/4 cup cold butter
• 1/3 cup flour
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup lemon juice
• 2 tablespoons cornstarch
• 1 (16 ounce) can whole berry cranberry sauce
• 3/4 cup walnuts

1. Set oven to 425 desgrees.
2. Bake the empty pie shell for 8 minutes; remove from the oven.
3. Reduce the heat to 375 degrees.
4. In a large mixing bowl, beat the cream cheese until fluffy; gradually beat in the sweetened condensed milk until smooth.
5. Add in the lemon juice; pour into the baked pastry shell.
6. In a small bowl, combine 2 Tbsp of the brown sugar and the cornstarch, mix well (if you prefer a sweeter filling, add in more sugar).
7. Stir in the cranberry sauce; mix well.
8. Spoon evenly over the cheese mixture in the pie shell.
9. In a medium bowl, cut the cold butter into the flour, and the remaining 2 Tbsp brown sugar until crumbly.
10. Stir in the nuts.
11. Sprinkle evenly over the cranberry mixture.
12. Bake for 45-50 minutes, until golden; cool.
13. Serve at room temperature, or chill thoroughly.
14. Refrigerate any leftovers.
15. ***NOTE***when baking the pie, it is advised to place a heavy piece of foil underneath the pie plate to avoid any spills, as it sometimes tends to bubble over the sides.

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

Taken from www.food.com/recipe/cranberry-cream-cheese-crumb-pie-100920 (may not work)