Cranberry-Almond Cheese Pie
By Yankee Magazine|Mar 24 2003|
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.
Yield:
6 to 8 servings
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.
Wonderful use of color and textures. A superb pie recipe.
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.
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.