Recipe - Cherry Hazelnut Crunch Pie

One half pack Pie crust mix; 10 oz
One fourth cup Packed light brown sugar
Three fourths cup Roasted Oregon hazelnuts;
chopped
1 ounce Semisweet chocolate; grated
4 teaspoon Water
1 teaspoon Vanilla
1 8oz jar red maraschino
cherries
2 teaspoon Cornstarch
One fourth cup Water
1 ds Salt
1 tablespoon 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 wellgreased 9inch 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) 5372959 Voice
(503) 5372959 Fax
Recipe by: Dundee Hazelnuts

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Mar 25, 1998