Bar Harbor Cranberry Pie
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 2 cups cranberries (fresh or frozen)
- 1 1⁄2 cups sugar (divided)
- 1⁄2 cup pecans, chopped
- 2 eggs
- 1 cup all-purpose flour
- 1⁄2 cup butter, melted
- 1⁄4 cup shortening, melted
directions
- Lightly butter a 9" glass pie plate.
- Spread cranberries over bottom.
- Sprinkle evenly with 1/2 cup sugar and pecans.
- In a separate bowl, beat eggs and add remaining one cup sugar; mix well.
- Blend in flour, butter, and shortening, beating well after each addition.
- Pour over cranberries.
- Bake a 325 degrees for 55 to 60 minutes.
- If desired, serve with a dollop of whipped cream and a sprinkle of cinnamon.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
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.
-
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!
-
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!]
Tweaks
-
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!
RECIPE SUBMITTED BY
LARavenscroft
United States