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    You are in: Home / Recipes / Bar Harbor Cranberry Pie Recipe
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    Bar Harbor Cranberry Pie

    Average Rating:

    3 Total Reviews

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    • on December 25, 2010

      I added thinly sliced Granny Smith apples; however, there seemed to be a lot of crust and not enough filling for my taste. Also, the crust was too thick to spread easily over the fruit so I added a bit of milk. Next time I will likely make a regular crust for my pie instead. The flavor was very good but I just prefer less crust.

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    • on October 29, 2010

      Very nice and different type of dessert. I doubled the recipe and put it into a 9x13, but next time would use my 10x14, as the filling was a bit too thick. The only change I made was to use sucanat in place of 1/2 the sugar in the batter. This was so easy to make, and I guess I would call it a cobbler; I thought the texture of the batter was similar to cobbler. This was great with whipped cream, but vanilla ice cream may be even better!

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    • on July 01, 2009

      AQBSOLUTELY GREAT CRANBERRY PIE ~ Very different, very tasty! I've made cranberry pies with lots of other fruit combos & in a number of variations, but it's a first with this one, & it really is a winner! Wish I could give it a long row of stars, & I'll certainly be making this several times during the end-of-year holidays! Thanks so much for posting it! [Tagged, made & reviewed as a bonus in the currrent Summer Spectacular event!]

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    Nutritional Facts for Bar Harbor Cranberry Pie

    Serving Size: 1 (118 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 436.6
    Calories from Fat 218
    Total Fat 24.2 g
    Saturated Fat 9.7 g
    Cholesterol 83.3 mg
    Sodium 100.0 mg
    Total Carbohydrate 53.3 g
    Dietary Fiber 2.1 g
    Sugars 38.8 g
    Protein 4.0 g

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