1 1/3 c Sifted flour
1/2 ts Salt
1/2 c Shortening
3 tb Water
3 Eggs
1/2 c Dark brown sugar
-(firmly packed)
1 c Light corn syrup
1/4 ts Salt
1 ts Vanilla
1/2 c Butter or margarine, melted
1 1/2 c Roasted & chopped hazelnuts
-(Oregon hazelnuts)
Combine flour and 1/2 teaspoon salt in bowl. Cut in shortening until
uniform, but coarse. Sprinkle with water, toss with fork and press
into ball. On lightly floured surface, roll out pastry 1-1/2 inches
larger than inverted 9-inch pie plate. Fit into plate and trim 1/2
inch beyond edge of plate; fold under to make double thickness around
edge and flute or trim even with edge; decorate with small pastry cut
outs. Beat together eggs, sugar, syrup, 1/4 teaspoon salt and
vanilla. Stir in butter and hazelnuts.
Pour into pie shell. Bake in a 375 oven for 45 minutes, or until set
in center. Cool.
Hazelnut Cream Caramel Pie:
Beat together 4 ounces cream cheese (softened), 1 egg and 2
tablespoons milk until smooth. Pour into pie shell. Bake in 375 oven
for 15 minutes. Add caramel/nut filling and bake as directed above.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Yields
1 Pie