Cranberry-Almond Cheese Pie
Pies and Pastries Recipes
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.
- 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
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.
Reviews by Readers
Wonderful use of color and textures. A superb pie recipe. – Reviewed by Roseanna Prater
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. – Anonymous Review
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. – Reviewed by Carol Wilson
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