Cranberry Cheese Pie

Cranberry tartness with a sweet cream cheese filling. Crunchy topping.

Crust:
1 pastry for 10" pie shell, your own or a mix

First Filling Layer:
8 oz. cream cheese, softened
1 large egg
1/2 cup icing (confectioners) sugar
11 oz. sweetened condensed milk
1/4 cup lemon juice, fresh or bottled

Second Filling Layer:
2 tbsp. cornstarch
14 oz. canned whole cranberry sauce

Topping:
2/3 cup all purpose flour
1/3 cup brown sugar, packed
1/4 tsp. cinnamon
1/4 tsp. salt
1/4 cup butter or hard margarine
1/2 cup chopped pecans or walnuts (optional)
Makes 1 pie
Crust:
Roll out pie shell and line 10" pie plate.
If you don't have a 10" pie plate, use a 9" and a 4 or 5" size.
If you choose to put all the filling in a 9" pie plate, place it on a baking sheet to catch any boil-overs.

First Filling Layer:
Beat cream cheese, egg and icing sugar in medium bowl until smooth.
Add condensed milk and lemon juice.
Spread in bottom of pie shell.

Second Filling Layer:
Stir cornstarch into cranberry sauce in small bowl.
Spoon over first filling.

Topping:
Mix flour, sugar, cinnamon and salt in bowl.
Cut in butter until mixture is crumbly.
Stir in pecans.
Sprinkle over second filling layer.
Bake in 375F oven for 45 to 55 minutes until set and lightly browned.
Lay a piece of foil over pie if topping is getting too brown.