Lemon-Cheese Pie with Orchard Berry Glaze
5
Rating(s):
Prep Time:
30 minutes
Baking Time:
28 minutes (Chilling Time: 4 hours or overnight)
Yield:
6 to 8
Ingredients
- Crust:
- 1 1/4 cups (300 mL) graham wafer crumbs
- 1/4 cup (50 mL) melted butter
- Filling:
- 1 250 g package cream cheese, softened
- 1/3 cup (75 mL) sugar
- 2 eggs
- 1 tbsp (15 mL) lemon juice
- 2 tsp (10 mL) grated lemon rind
- Topping:
- 1/2 cup (125 mL) sugar
- 1/3 cup (75 mL) water
- 2 cups (500 mL) cranberries
- 1/2 cup (125 mL) Smucker’s® Pure Orchard Berry Jam
Directions
- In bowl, combine wafer crumbs and melted butter and press into 9-inch (23 cm) pie plate.
- Bake at 350°F (180°C) for 8 minutes. Set aside.
- In bowl, beat cream cheese with 1/3 cup (75 mL) sugar until fluffy.
- Add eggs, lemon juice and rind and beat until smooth. Pour into prepared crust and continue baking for about 20 minutes or until set. Cool on rack.
- In medium saucepan, stir 1/2 cup (125 mL) sugar and water over medium heat until sugar dissolves.
- Bring to a boil and add cranberries, cook until half have popped, stirring occasionally, about 6 minutes.
- Stir in jam until blended and cool slightly.
- Spoon topping over pie and chill to set.
Tips
- Purchased graham crusts can also be used in this recipe.