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
Yields
1 Servings
