BAR HARBOR CRANBERRY PIE
I found this recipe in a Gooseberry Patch Christmas Craft Book. It was submitted by Jean Hayes of LaPorte, TX (need to give credit where credit is due). This pie was absolutely wonderful! You can use fresh or frozen cranberries. If you use frozen, don't thaw them. Also, for those of you who need to avoid wheat, this can be made with Bob's Red Mill All Purpose Gluten Free Flour.
Provided by LARavenscroft
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 436.7, Fat 24.2, SaturatedFat 9.7, Cholesterol 83.4, Sodium 100, Carbohydrate 53.4, Fiber 2.2, Sugar 38.8, Protein 4
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