Hazelnut caramel pie
1 Pie
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | Sifted flour |
| ½ | teaspoon | Salt |
| ½ | cup | Shortening |
| 3 | tablespoons | Water |
| 3 | 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) |
Directions
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