Bar Harbor Cranberry Pie

Bar Harbor Cranberry Pie

23
Amy Nichole 0

"A wonderful pie! The tartness of the cranberries evens out with the sweetness of the sugar! This also makes a beautiful presentation! Good for Thanksgiving and Christmas, along with any other time of the year because it is so simple to make!"

Ingredients 1 h 10 m {{adjustedServings}} servings 441 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 24.4 g
  • 38%
  • Carbs:
  • 54g
  • 17%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 325 degrees F (165 degrees C). Butter a 9 inch glass pie plate.
  2. Spread cranberries over the bottom of the buttered pie plate. Sprinkle 1/2 cup of sugar and pecans over the berries. In a medium bowl, mix together the eggs and remaining sugar until well blended. Stir in flour, margarine and shortening, beating well after each addition. Pour over the cranberries.
  3. Bake for 1 hour in the preheated oven, until the filling is set, and the top is lightly browned.
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Clone of a Cranberry Bliss Bar

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Reviews 23

  1. 31 Ratings

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JoanneFB
11/21/2006

I've been making this pie for years (got the recipe from a Boston cookbook) and it is on the table EVERY Thanksgiving. I add 1 tsp. of almond flavoring to it for extra flavoring. It's easy to make and a great hit with everyone who tastes it!

Marian
1/3/2007

My husband has been on a big cranberry kick lately so I made this at Thanksgiving and I thought he was going to eat the whole thing. Definitely put a pan under the pie pan as it will bubble over and mess up your stove, but it is so worth it.

Smartyboots
1/29/2010

I love this recipe. It is so easy and quick to make. I did not have pecans so I used chopped almonds and I forgot to add vanilla as other reviewers suggested and it was still excellent. I ate 3 peices in a row while it was still warm. I absolutely love the crust and the cranberries were not too sweet or tart. I will make this one of my regular recipes as long as cranberries are at the supermarket or in my freezer. Thank you for such a wonderfull recipe!