This u¨ber-sweet pie is essentially a traditional pecan pie made with hazelnuts. This recipe comes from Patty Pinner's cookbook Sweety Pies (tauntonstore.com).

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Ingredients

Directions

  • Pour mixture into the prepared pie crust. Bake in a 350° oven for 45 to 50 minutes or until a knife inserted in the center comes out clean. Let cool completely on a wire rack before serving.

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Nutrition Facts

574 calories; 33 g total fat; 100 mg cholesterol; 327 mg sodium. 66 g carbohydrates; 8 g protein;

Pastry for a Single-Crust Pie

Ingredients

Directions

  • In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.

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  • Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.

  • On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.

  • Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.

  • Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes.

Nutrition Facts

191 calories; 12 g total fat; 15 mg cholesterol; 187 mg sodium. 18 g carbohydrates; 2 g protein;

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