"At my table, sit with me. I'll pour coffee or some tea. Perhaps we'll share our tears and laughter, and be friends forever after.

Welcome! Come on in, pull up a chair, have a cup of coffee and take a look at recipes from different cookbooks, vintage finds from vintage cupboards and enjoy sharing memories.

Tuesday, October 20, 2015

It's that time of year when I start searching for and testing out

new recipes............for something different 
to serve for the holiday dinners.
The new Taste of Home issue ( The Ultimate Thanksgiving Issue) pg. 70, arrived in my mail box the other day. Full of wonderful looking treats from roasted Turkey to this
Cranberry Cheese Crumb Pie
I was concerned because usually this kind of mixture goes well on graham cracker crust......
but this recipe called for refrigerated pie pastry.
I was also concerned about cooking this mixture for 55 minutes..........
but the result.............
was wonderful!
This is definitely a pie I will fix for this Thanksgiving celebration.

Cranberry Cheese Crumb Pie
1 sheet refrigerated pastry crust                            
1 pkg. (8 oz.) cream cheese, softened                  
1 can (14 oz.) sweetened condensed milk             Topping
1/4 cup lemon juice                                               1/2 cup flour
Cranberry Layer                                                 1/4 cup packed brown sugar
1 can (14 oz.)  whole cranberry sauce                   1/2 tsp. ground cinnamon
2 Tbs. cornstarch                                                   1/4 cup cold butter, cubed
1 Tbs. brown sugar                                                3/4 cup chopped pecans

preheat oven to 375. F Unroll pastry into a 9 in. pie plate. flute the edge. In a mixing bowl , beat cream cheese, condensed milk and lemon juice until smooth. Spread evenly into crust.
In as small bowl, mix cranberry layer ingredients and spoon over cream cheese mixture.
In another bowl mix topping flour, brown sugar, and cinnamon. Cut in butter with pastry blender or fork until mixture is crumbly. Add pecans and spread mixture over cranberry layer. 
Bake 45-55 minutes until crust and topping are golden brown and bubbly. Cover edge loosely with foil during the last 10 minutes to prevent over browning. Remove foil and cool 1 hour on wire rack. refrigerate 2 hours before serving. ENJOY                                       

1 comment:

Elaine/Muddling Through said...

Oh Kathleen, you do tempt me! This looks delicious. I've printed it.