Hazelnut Caramel Pie
Ingredients| 1 1/3 cup sifted flour |
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Combine flour and 1/2 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 1-1/2 inches
larger than inverted 9-inch pie plate. Fit into plate and trim 1/2
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, 1/4 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
Servings: 1
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