Bar Harbor Cranberry Pie Recipe -
Bar Harbor Cranberry Pie Recipe

Bar Harbor Cranberry Pie

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Nov 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!

Most Helpful Critical Review
Nov 23, 2013

Do not make again!

Jan 03, 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.

Jan 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!

Dec 14, 2009

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 the end result was too sweet. In fact, the tartness of the cranberries was the perfect finishing touch to our traditional turkey dinner. This one is definitely a keeper!

Nov 20, 2011

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 a scoop of vanilla ice cream on top. Her recipe called for walnuts, and more cranberries I believe. I'll buy extra to put in the freezer now so we can have this again at Christmas! Thank you for sharing Amy!!

Dec 01, 2010

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!!

Feb 08, 2010

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. This was the perfect combo of sweet and tart. The only reason why I would give this recipe less than 5 stars is because the pie is hard to invert out of the pan after it is done. Granted, I did not fully seperate the pie from the sides before trying to flip. Next time I will grease the sides thoroughly, and this should do the trick. I am giving five stars because no other reviewers had a hard time - must be the learning curve! Thanks so much for this recipe!


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  • Calories
  • 441 kcal
  • 22%
  • Carbohydrates
  • 54 g
  • 17%
  • Cholesterol
  • 46 mg
  • 16%
  • Fat
  • 24.4 g
  • 38%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 150 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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