Bar Harbor Cranberry Pie

Ingredients and Weight:

• 1 lb fresh or frozen cranberries
• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup orange zest
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 cup cold unsalted butter, cut into small pieces
• 1 package (15 ounces) refrigerated pie crust mix
• 1 large egg yolk
• 2 tablespoons heavy cream

Preparation Time:

15 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cranberries, sugar, flour, orange zest, cinnamon, and nutmeg. Toss to coat.
3. Add butter to the bowl and work into the cranberry mixture until crumbly.
4. Press half of the cranberry mixture into the bottom of a 9-inch pie plate.
5. Roll out the pie crust mix according to package directions and cut out an 11-inch circle.
6. Place the pie crust over the cranberry mixture and trim the edges.
7. Fold the edges under and crimp to seal.
8. Brush the crust with the egg yolk mixed with heavy cream.
9. Sprinkle the remaining cranberry mixture over the crust.
10. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

Nutritional Information:

Per serving (1/8 pie):

• Calories: 300
• Fat: 15g
• Carbohydrates: 40g
• Protein: 3g

Dish Characteristics:

• Sweet and tart
• Festive and colorful
• Perfect for special occasions or holiday gatherings

User Comments:

• "This pie is absolutely delicious! The cranberry filling is tangy and flavorful, and the crust is buttery and flaky."
• "I love the orange zest in the filling. It adds a nice burst of citrus flavor."
• "This is the perfect pie for Thanksgiving or Christmas. It's sure to be a hit with everyone."

Special Precautions and Tips:

• If fresh cranberries are not available, you can use frozen cranberries. Just thaw them before using.
• If you don't have orange zest, you can substitute 1/2 teaspoon of orange juice concentrate.
• To prevent the crust from burning, cover the edges with foil halfway through baking.
• Let the pie cool slightly before slicing and serving.