Cherry Hazelnut Crunch Pie

Title:
Cherry Hazelnut Crunch Pie

Yield:
1 Servings

Categories:
Cherries,
Chocolate,
Desserts,
Nuts,
Spirits




Ingredients:





   1/2 pk Pie crust mix; 10 oz


   1/4 c  Packed light brown sugar


   3/4 c  Roasted Oregon hazelnuts;


          -chopped


     1 oz Semi-sweet chocolate; grated


     4 ts Water


     1 ts Vanilla


     1    8-oz jar red maraschino


          -cherries


     2 ts Cornstarch


   1/4 c  Water


     1 ds Salt


     1 tb Kirsch; (optional)


     1 qt Vanilla ice cream






 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 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, 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. MC formatting by bobbi744@sojourn.com


 


 NOTES : Dundee Hazelnuts P.O. Box 185 Dundee, OR 97115 (503) 537-2959 Voice


 (503) 537-2959 Fax


 Recipe by: Dundee Hazelnuts


 


 Posted to MC-Recipe Digest by Roberta Banghart 
on


 Mar 25, 1998