Happy Thanksgiving & Cranberry Crumb Pie

Happy Thanksgiving!

I am thankful for......

My Family

My Parents, Siblings, & their families & Husband's Family:

My Sweetheart & Boys:

and.....

YOU!!!

Thank you for supporting me in this crazy adventure of pies! 

Your comments are appreciated more than you know! 

I hope your thanksgiving is a wonderful day for each of you!

Here's an idea for your left-over cranberry sauce. I replaced the walnuts with pecans and made my own cranberry sauce (recipe included below).

Cranberry Crumb Pie
Source: Great American Brand Name Recipes Cookbook
Ingredients:

 1 (9-inch) unbaked pastry shell
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1/4 cup Lemon Juice from concentrate
3 tablespoons light brown sugar
2 tablespoons cornstarch
1 (16-ounce) can whole berry cranberry sauce
1/4 cup cold margarine or butter
1/3 cup unsifted flour
3/4 cup chopped walnuts

Preheat oven to 425 degrees. Bake pastry shell 8 minutes; remove from oven. Reduce oven temperature to 375 degrees. In large mixer bowl, beat cheese until fluffy. gradually beat in sweetened condensed milk until smooth. Stir in lemon juice. Pour into prepared pastry shell. In small bowl, combine 1 tablespoon brown sugar and cornstarch; mix well. Stir in cranberry sauce. spoon evenly over cheese mixture.

In medium mixing bowl, cut margarine into flour and remaining 2 tablespoons brown sugar. until crumbly. Stir in nuts. Sprinkle evenly over cranberry mixture. Bake 45-50 minutes or until bubbly and golden.

Cool. Serve at room temperature or chill thoroughly. Refrigerate leftovers.

Cranberry Raspberry Relish
Source: Lisa Miller

1 pkg fresh cranberries
1 pkg frozen raspberries
1 cup sugar
1 cup orange juice
Mix sugar and orange juice. Bring to a boil. Add cranberries and return to a gentle boil. Boil 10 minutes always stirring. Remove from heat and add frozen raspberries. Cool to room temperature. Refrigerate.