Cranberry Crumb Pie

1/4 cup lemon juice
1 (14oz) can Sweetened Condensed Milk (like Eagle Brand)
3 T light brown sugar (although using this small amount I can't imagine dark brown would hurt)
1/3 cup all purpose flour
3/4 cup chopped walnuts
2 tablespoons cornstarch
1/4 cup butter, chilled and diced
1 (8oz) package cream cheese, softened
1 (16) oz can whole berry cranberry sauce
1 (9oz) unbaked pie crust (deep dish if purchasing)

1.  Preheat oven to 425 F
2. Bake crust 8 minutes.  Remove, and reduce oven temperature to 375 F
3. In a large bowl, beat cream cheese until fluffy.  Mix in condensed milk until smooth, stir in lemon juice.  Place mixture in pie crust.

4. In a small bowl, mix one tablespoon brown sugar and cornstarch.  Mix in whole berry cranberry sauce.  Spoon mixture evenly over cream cheese mixture.
5. In a medium bowl, mix butter, flour, remaining brown sugar until crumbly.  Stir in walnuts.  Sprinkle evenly over pie.
6. Bake 45 minutes at 375 F or until bubbly and light browned.  Cool on a metal rack.  Serve at room temperature or chill as desired.

If Sicilia brand lemon juice is available in your area, I highly recommend it.  They also make lime juice and it tastes exactly like fresh.  Much much better than RealLemon/RealLime.