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Cranberry Crunch Pie

Author/Submitted by:
Servings: 8
Categories: Desserts / Pies & Pastries

1    pie crust (9")
    partially baked
1  pk  cream cheese (8 oz), softene
1/3  c  brown sugar, firmly packed
2  tb  cornstarch
1/8  t  salt
1  cn  whole-berry cranberry sauce
2  c  tart apples, peeled and
    chopped (about 3/4 lb)
    walnut strusel-
1/3  c  all-purpose flour
1/2  c  walnuts, chopped
3  tb  brown sugar, firmly packed
1/4  t  cinnamon
1/4  c  butter or margarine, firm

Prebake your pastry crust. They use Flaky Pastry from the same book. Bake it 10 min. at 450^ lining the shell with foil and filled with beans. Remove foil and continue to bake until lightly browned (4 to 5 more mins.) Let cool on a rack. In small bowl, beat cream cheese until smooth; spread on bottom of pastry shell. Combine sugar, constarch and salt. Stir in cranberry sauce and apples. Spoon mixture evenly over cream cheese. Prepare Walnut Steusel, and sprinkle over cranberry mixture. Walnut Steusel: Combine all ingredients except butter together. Then with your fingers rub in the firm butter until mixture resembles coarse crumbs. Bake pie in a 375^ oven until steusel is golden brown (about 45 mins). Check pie after 15 to 20 minutes. If crust or steusel is browning too rapidly, drape pie loosely with foil. Let cool on a rack, then refrigerate until cold. Makes 6 to 8 servings. Source: Sunset Holiday Cookbook. By "Lloyd A. Carver" <> on Jan 5, 1996

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