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This cranberry cream cheese crumb pie blends creamy richness with bright, tangy fruit and a satisfying crumb topping. It’s a festive treat that’s perfect for holiday tables or any time you want to impress with something a little special but still easy to make.
I first brought this pie to a Christmas party, and it quickly became the dessert everyone asks me to bring. The layers hold up beautifully and the crumb topping is just the right crunch.
Ingredients
- Pie crusts: two 9-inch crusts ready-made or homemade for a buttery base
- Softened cream cheese: adds a smooth and tangy cream layer
- Sweetened condensed milk: gives richness and a subtle sweetness that ties everything together
- Lemon juice: lifts the flavors making the cream layer fresh and bright
- Orange zest: adds a fragrant citrus note that complements the berries
- Cranberry sauce: provides the tangy and fruity middle layer
- Cornstarch: thickens the cranberry sauce so it stays put and doesn’t run
- Brown sugar: sweetens both the cranberry layer and crumb topping naturally
- Cinnamon: adds warmth and a hint of spice in the cranberry mixture
- Flour: is the backbone of the crumb topping for that perfect texture
- Pecans: bring nutty crunch or swap with walnuts if preferred
- Melted butter: binds the crumb topping making it golden and crispy
Step-by-Step Instructions
- Preheat the Oven:
- Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Fit the pie crusts into two 9-inch pans, carefully crimping the edges to give that classic pie look. Place both pans on a baking sheet lined with foil to catch any drips during baking.
- Make the Creamy Layer:
- Beat the softened cream cheese until completely smooth with no lumps. Add the sweetened condensed milk and mix until glossy and well combined. Stir in the lemon juice and fresh orange zest. This mixture will thicken slightly and provide a silky base for the pie. Divide the cream cheese filling evenly between the two crusts and smooth out the tops gently.
- Prepare the Cranberry Layer:
- In a separate bowl, combine the cranberry sauce with cornstarch, brown sugar, and cinnamon. Stir this mixture until fully blended. Spoon it carefully over the cream cheese layer in each pie, making sure to spread gently and evenly but avoid mixing the layers together.
- Make the Crumb Topping:
- Mix together the flour, brown sugar, and chopped pecans in a bowl. Pour the melted butter over the mixture and stir it all until it clumps up into coarse crumbs. Generously sprinkle this crumb topping over both pies to create a golden crunchy finish.
- Bake the Pies:
- Bake in the preheated oven for 55 to 60 minutes until the topping turns golden brown and the edges of the pies are set. If the crumb topping begins to brown too quickly, loosely cover the pies with foil for the last 15 minutes of baking to prevent burning.
- Cool and Chill:
- Allow the pies to cool completely at room temperature. Then refrigerate for at least four hours or ideally overnight. This step is essential to achieve clean, perfect slices when serving.
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My favorite part of this pie is the crumb topping. It adds a wonderful nutty texture that contrasts beautifully with the creamy and tangy layers below. One holiday, my family enjoyed the leftovers so much even the dog seemed curious—although this one is definitely for humans only.
Storage Tips
Store leftover pie tightly covered in the fridge for up to four days. You can also freeze the pies wrapped carefully in plastic wrap and foil for up to two months. To serve, thaw overnight in the fridge for best texture and flavor.
Ingredient Substitutions
If you prefer a dairy-free version, try using a vegan cream cheese alternative and coconut condensed milk. Swap pecans with walnuts or almonds for different nutty notes or use gluten-free flour in the crumb topping for dietary needs. Adjust the brown sugar amounts if you want a sweeter or tarter pie experience.
Serving Suggestions
This pie pairs wonderfully with whipped cream or a drizzle of caramel sauce. Serve alongside a hot cup of coffee or lightly spiced tea to bring out the citrus and cinnamon flavors. It can also be cut into smaller bites and served as a festive finger food at parties.
Cultural Context
Cranberries and cream cheese often appear in American holiday dishes especially around Thanksgiving and Christmas. This pie combines familiar flavors in a layered dessert inspired by traditional cranberry sauce with a creative twist in the form of a crumb topping, nodding to classic crumb cakes. This mix of textures and tastes celebrates a festive spirit with each bite.
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Frequently Asked Questions
- → How do I achieve clean slices with this pie?
Allow the pie to cool completely at room temperature, then chill for at least four hours or overnight. This chilling firms up the layers, making slicing neat and clean.
- → Can I substitute pecans in the crumb topping?
Yes, walnuts or almonds can be used instead of pecans and will provide a similar crunch and flavor balance with the crumb topping.
- → What is the role of lemon juice and orange zest in the filling?
They add a fresh citrus brightness that enhances the creamy layer, balancing the sweetness and adding depth to the flavor profile.
- → How should the cranberry layer be prepared to maintain texture?
Mix cranberry sauce with cornstarch, brown sugar, and cinnamon gently and spoon it over the cream layer without blending, preserving distinct layers and texture.
- → Why is it recommended to tent the pie with foil during baking?
If the crumb topping browns too quickly, covering the pie loosely with foil during the last 15 minutes prevents it from burning while allowing the filling to set properly.
- → Is there a way to adjust sweetness in the pie?
You can modify the brown sugar quantity in the cranberry layer to suit your taste, making it more or less sweet as desired.