Bar Harbor Cranberry Pie

Bar Harbor Cranberry Pie

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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!"
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1 h 10 m servings 441 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 24.4 g
  • 38%
  • Carbs:
  • 54g
  • 17%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 31 Ratings

Most helpful positive review

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 ...

Most helpful critical review

Do not make again!

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Least positive

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 ...

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 ove...

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...

I made 2 of these pies to take to our family Thanksgiving dinner. I could not believe how fantastic they were. I was a little concerned by the amount of sugar in the recipe, but I didn't feel ...

My grandma gave me this recipe almost 40 years ago, and I had misplaced it. I am so thankful for finding it!! A little bit sweet, a little bit tart, but so delicious!! We always have ours with...

I tweeked this recipe by adding 1 tsp. orange zest, 1/2 tsp. vanilla extract, and substituting giant blueberries for half of the cranberries . . and WOW!!

What a fantastic pie! I made a New England Feast for the Superbowl - my husband is a diehard Pats fan and was devistated to watch the Colts this year. He is a Boston-native and loves cranberries...

Really yummy, especially still warm with a scoop of vanilla ice cream! The pie did bubble over just a tad so you may want to put a cookie sheet on rack below.

I got fresh cranberries in my farmers market basket last week and didn't know what to do with them. I found this recipe and decided to try it. I completely forgot about the pecans, and it was ...

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