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
LEW'S FAMOUS LOBSTER POT PIE
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Bring water and crab boil bag to a boil in a large saucepan.
- Stir in lobster tails and boil until they turn bright red and the meat becomes opaque, 5 to 8 minutes.
- Drain and cool lobster tails. Remove shells, and dice lobster meat. Transfer to a bowl.
- Place a pie crust into the bottom of a 9-inch pie pan and set aside.
- Heat butter in a skillet over medium heat.
- Cook and stir onion and celery in butter until tender, 5 to 8 minutes.
- Stir flour into onion and celery mixture until vegetables are coated with flour.
- Combine chicken broth and milk in a bowl.
- Slowly stir broth and milk into onion, celery, and flour mixture until thickened.
- Stir seafood seasoning, garlic powder, and ground black pepper into thickened sauce.
- Mix thawed vegetables, diced potato, and cooked lobster meat into the sauce; simmer until potato is tender, about 8 minutes.
- Pour lobster filling into the prepared pie crust.
- Cover with remaining pie crust ,and seal by crimping the edges of the two crusts together.
- Cut an 'X' into top of pie crust with a sharp knife to allow steam to escape during baking.
- Bake pie in the preheated oven until crust is golden brown, 40 to 45 minutes.
- Remove from oven and let stand for 10 to 15 minutes to allow sauce to thicken.
Nutrition Facts : Calories 587.3 calories, Carbohydrate 46.7 g, Cholesterol 119.1 mg, Fat 33.1 g, Fiber 5 g, Protein 25.8 g, SaturatedFat 12.1 g, Sodium 1058 mg, Sugar 2.7 g
EMERIL'S LOBSTER POT PIE
Make and share this Emeril's Lobster Pot Pie recipe from Food.com.
Provided by AbsurdBookNerd
Categories Savory Pies
Time 1h23m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a heavy saucepan, melt the butter over medium-high heat. Add the mushrooms and cook, stirring, until wilted and golden brown around the edges, about 5 minutes. Add the shallots and cook until softened, about 1 minute. Add the cognac and cook until almost completely evaporated. Sprinkle the flour over the top of the mushrooms and shallots, stir to combine well, and cook for 2 minutes. Add the shrimp stock and milk, and whisk until smooth. Continue to cook until thickened. Add the heavy cream, green peas, salt, nutmeg, cayenne pepper, and thyme, and cook for 15 minutes, until sauce is thick enough to coat the back of a spoon and the flavors have come together. Set aside until cooled. Add the lobster meat, chives, and tarragon. Refrigerate until thoroughly chilled, then divide lobster mixture evenly among four 12-ounce ramekins.
- Preheat the oven to 400 degrees F.
- On a lightly floured work surface, roll puff pastry to a thickness of 1/8-inch. Using a decorative cutter, cut the pastry into circles 3/4-inch larger than the diameter of the ramekins. Transfer the dough rounds to the top of the ramekins and press the edges of the pastry around the top of the dishes. With a pastry brush, lightly coat the top of the pastry with some of the egg yolk mixture. Using the tip of a paring knife, cut a slits in the center of the pastry for the steam to escape.
- Bake in the middle of the oven for 20 to 25 minutes, or until pastry is puffed and golden brown and sauce is bubbling hot.
Nutrition Facts : Calories 856.5, Fat 61.6, SaturatedFat 29, Cholesterol 306.5, Sodium 1029, Carbohydrate 46.2, Fiber 4, Sugar 3, Protein 31.8
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
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