Cherry hazelnut crunch pie

Yield: 1 Pie

Measure Ingredient
½ pack (10 oz.) pie crust mix
¼ cup Packed light brown sugar
¾ cup Roasted Oregon hazelnuts, chopped
1 ounce Semi-sweet chocolate grated
4 teaspoons Water
1 teaspoon Vanilla
8 ounces Red maraschino cherries
2 teaspoons Cornstarch
¼ cup Water
1 dash Salt
1 tablespoon Kirsch (optional)
1 quart Vanilla ice cream

Combine (½ 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, ¼ 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

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