Cherry Hazelnut Crunch Pie

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Cherry Hazelnut Crunch Pie Ingredients

1/2 pk Pie crust mix; 10 oz	1 8-oz jar red maraschino
1/4 c Packed light brown sugar	2 ts Cornstarch
3/4 c Roasted Oregon hazelnuts;	1/4 c Water
1 oz Semi-sweet chocolate; grated	1 ds Salt
4 ts Water	1 tb Kirsch; (optional)
1 ts Vanilla	1 qt Vanilla ice cream

Instructions for Cherry Hazelnut Crunch Pie

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

Main Ingredient: ChocolateCuisine: Uncategorized

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