Cranberry Crumb Pie

• 1 (9-inch) pie crust
• 1 (8 oz.) pkg. cream cheese, softened
• 1 (14 oz.) can Eagle Brand milk
• 1/4 c. ReaLemon lemon juice
• 3 Tbsp. light brown sugar
• 2 Tbsp. cornstarch
• 1 (16 oz.) can whole berry cranberry sauce
• 1/4 c. cold butter
• 1/3 c. unsifted flour
• 3/4 c. chopped walnuts

1. Preheat oven to 425u0b0.
2. Bake pie crust 8 minutes; remove from oven.
3. Reduce oven temperature to 375u0b0.
4. In large mixer bowl, beat cheese until fluffy.
5. Gradually beat in sweetened condensed milk until smooth.
6. Stir in ReaLemon.
7. Pour into prepared pie crust. In small bowl, combine 1 tablespoon sugar and cornstarch; mix well.
8. Stir in cranberry sauce.
9. Spoon evenly over cheese mixture. In medium mixing bowl, cut butter into flour and remaining 2 tablespoons sugar until crumbly.
10. Stir in nuts.
11. Sprinkle evenly over cranberry mixture.
12. Bake 45 to 50 minutes or until bubbly and golden.
13. Cool.
14. Serve at room temperature or chill thoroughly. Great at Christmas!

crust, cream cheese, milk, lemon juice, light brown sugar, cornstarch, cranberry sauce, cold butter, flour, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=232022 (may not work)