Cherry Hazelnut Crunch Pie

Recipe Ingredients

1/2		Pie crust mix
1/4 cup	40g / 1.4oz	Packed light brown sugar
3/4 cup	109g / 3.8oz	Roasted Oregon hazelnuts - chopped
1 oz	28g	Semi-sweet chocolate - grated
4 teaspoons	20ml	Water
1 teaspoon	5ml	Vanilla
1		Red maraschino cherries
2 teaspoons	10ml	Cornstarch
1/4 cup	59ml	Water
1		Salt
1 tablespoon	15ml	Kirsch - optional
1		Vanilla ice cream

Recipe Instructions

Combine 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 375º 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 thickened and 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.

Source:
Dundee Hazelnuts & The Oregon Hazelnut Industry - S(Internet address): - http://www.teleport.com/~nuts/index.html; - http://www.oregonhazelnuts.org/

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