Redemption Hazelnut Pie
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).
Ingredients
Directions
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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
Pastry for a Single-Crust Pie
Ingredients
Directions
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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.
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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.
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Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.
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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.