Lemon-Cheese Pie with Orchard Berry Glaze

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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

  1. In bowl, combine wafer crumbs and melted butter and press into 9-inch (23 cm) pie plate.
  2. Bake at 350°F (180°C) for 8 minutes. Set aside.
  3. In bowl, beat cream cheese with 1/3 cup (75 mL) sugar until fluffy.
  4. 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.
  5. In medium saucepan, stir 1/2 cup (125 mL) sugar and water over medium heat until sugar dissolves.
  6. Bring to a boil and add cranberries, cook until half have popped, stirring occasionally, about 6 minutes.
  7. Stir in jam until blended and cool slightly.
  8. Spoon topping over pie and chill to set.

Tips

  1. Purchased graham crusts can also be used in this recipe.