Cherry Hazelnut Crunch Pie

  • on July 14, 2007
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Ingrients & Directions

1/2 pk (10 oz.) pie crust mix
1/4 c Packed light brown sugar
3/4 c Roasted Oregon hazelnuts,
— chopped
1 oz Semi-sweet chocolate
— grated
4 ts Water
1 ts Vanilla
8 oz Red maraschino cherries
2 ts Cornstarch
1/4 c Water
1 ds Salt
1 tb Kirsch (optional)
1 qt Vanilla ice cream

Combine (1/2 package) pie crust mix with sugar, nuts and chocolate
using a pastry blender. Mix water with vanilla. Sprinkle over crumb
mixture and mix until well blended. Turn into a well-greased 9-inch
pie plate; press mixture firmly against bottom and side. Bake in a
375 oven for 15 minutes. Cool on rack. Cover and let stand several
hours or overnight. Drain cherries, reserving syrup. Chop cherries
coarsely. Blend syrup with cornstarch, 1/4 cup water and salt in
saucepan; add cherries. Cook on low until clear. Remove from heat and
cool thoroughly. Add Kirsch and chill. Spoon ice cream into pie
shell. Pour cherry glaze over pie and serve immediately.

* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board

1 Pie

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