I MISS BAR HARBOR BLUEBERRY PIE
Hubby and I just took a trip to lovely Bar Harbor, Maine where we ate lots of lobster and blueberry pie! So the following weekend, when real life set back in, I found myself making a tangy, sweet, really good fresh blueberry pie. Enjoy!
Provided by MrsMM
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Clean, dry blueberries, picking out stems, green berries, and broken berries.
- Toss berries in sugar, corn starch, cinnamon, salt until evenly coated.
- Pour berries into crust.
- Dot with butter.
- Top with crust top layer, sealing edges and making perforations, OR:.
- I removed the other crust from the 2pack I had and rolled it out with a rolling pin, and made cutouts with a heart shaped cookie cutter and arranged those pieces over the top of the pie, leaving some holes throughout. It baked so beautifully with blueberries peeking through the layers of hearts.
- Bake on the bottom shelf of the oven for 45 mins, or until the inside is bubbling.
Nutrition Facts : Calories 129.8, Fat 0.9, SaturatedFat 0.5, Cholesterol 1.9, Sodium 78.8, Carbohydrate 31.6, Fiber 1.8, Sugar 25.5, Protein 0.5
BLUEBERRY PIE BARS
Steps:
- Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
- For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
- For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.
- Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
- Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.
BAR HARBOR CRANBERRY PIE
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!
Provided by Amy Nichole
Categories Desserts Pies Fruit Pie Recipes Cranberry Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Butter a 9 inch glass pie plate.
- 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.
- Bake for 1 hour in the preheated oven, until the filling is set, and the top is lightly browned.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 54 g, Cholesterol 46.5 mg, Fat 24.4 g, Fiber 2.4 g, Protein 4.1 g, SaturatedFat 4.4 g, Sodium 149.8 mg, Sugar 39.1 g
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
BLUEBARB PIE
After experimenting with many different fruit and rhubarb combinations, I have found this one to be my favorite. It is simply the most delicious pie I've ever had.
Provided by Sarah Rose
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 2h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place on lower oven rack.
- Toss the rhubarb and blueberries in a bowl with the salt, nutmeg, lemon juice, 1 1/3 cup sugar, and flour until evenly mixed. Pour into the pie shell and dot with butter.
- Cover the filled crust with the top crust and flute the edges. Cut a few decorative steam vents in the top crust. Sprinkle the crust with 1 tablespoon of sugar; cover the fluted edges with aluminum foil to prevent excessive browning.
- Bake in the preheated oven on the baking sheet for 15 minutes; reduce the heat to 350 degrees F (175 degrees C) and bake 35 minutes longer. Remove the foil and continue baking until the crust is golden and juice is bubbling through the slits, about 15 minutes more. Cool completely before serving.
Nutrition Facts : Calories 432.4 calories, Carbohydrate 65.4 g, Cholesterol 7.6 mg, Fat 18.1 g, Fiber 3.3 g, Protein 3.9 g, SaturatedFat 5.6 g, Sodium 275.8 mg, Sugar 38.2 g
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