Thursday, November 24, 2011

BAR HARBOR CRANBERRY PIE

What do you do when you buy too many cranberries?
This is what I chose to use my extras on.
INGREDIENTS:
2 cups cranberries
1 1/2 c sugar (divided)
1/2 c chopped pecans
2 eggs beaten
1 c flour
1/2 c melted margarine
1/2 c melted shortening
Preheat oven to 325.
Butter 9" glass pie plate.
Spread cranberries over the bottom of the pie plate.

Sprinkle 1/2 c sugar and 1/2 c pecans over the berries.
In a medium bowl mix eggs and sugar until well blended.
Stir in flour, margarine and shortening, beating well after each addition.
Spread over the cranberries.
Bake for 1 hour in a preheated oven until the filling is set and the top is lightly browned.

2 comments:

Jenny said...

...so...
How was it?

Primarymary said...

I couldn't try any, because I'm allergic to pecans, but my cousin said it was the perfect blend of sweet and tart, and the crust made it like a cookie.