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Cranberry-Almond Cheese Pie

by

Yield: 6 to 8 servings

Cranberries have much more to offer your menu planning than a once-a-year relish. This silky dessert is sure to please, and the ingredients are available year-round.

Ingredients:

  • 1 9-inch unbaked pastry shell
  • 1 8-ounce package cream cheese, softened
  • 2-1/2 cups whole-berry cranberry sauce
  • 2/3 cup brown sugar, divided
  • 3 tablespoons cornstarch
  • dash of salt
  • 1/3 cup all-purpose flour
  • 2 tablespoons butter, chilled
  • 1/2 cup slivered almonds, toasted

Instructions:

Blend cream cheese with 1/2 cup of the cranberry sauce. Spread in the pie shell. Combine 1/3 cup brown sugar, cornstarch, and salt. Blend in remaining cranberry sauce. Spread carefully over cheese layer. Bake at 375 degrees F for 35 minutes.

Combine flour and remaining brown sugar. Cut in butter until mixture forms coarse crumbs. Stir in almonds. Sprinkle over pie. Bake 10 to 15 minutes more or until center of pie is firm. Serve warm or chilled.

Updated Monday, March 24th, 2003
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3 Responses to Cranberry-Almond Cheese Pie

  1. Anonymous December 12, 2004 at 12:33 pm #

    Wonderful use of color and textures. A superb pie recipe.

  2. Anonymous December 22, 2004 at 12:12 pm #

    I made this recipe for Christmas and substituted the cranberries for strawberries. It is wonderful! The family wants me to make it every year now.

  3. Anonymous November 8, 2007 at 5:30 pm #

    Easy to make and everyone loves it. I use store bought graham-cracker crust. It can be either elegant or down-home. My family insists I make it every Christmas instead of pumpkin pie.

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