Hazelnut caramel pie

Yield: 1 Pie

Measure Ingredient
1⅓ cup Sifted flour
½ teaspoon Salt
½ cup Shortening
3 tablespoons Water
3 \N Eggs
½ cup Dark brown sugar (firmly packed)
1 cup Light corn syrup
¼ teaspoon Salt
1 teaspoon Vanilla
½ cup Butter or margarine, melted
1½ cup Roasted & chopped hazelnuts (Oregon hazelnuts)

Combine flour and ½ 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 1-½ inches larger than inverted 9-inch pie plate. Fit into plate and trim ½ 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, ¼ 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

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