1/2 package (10 oz.) pie crust mix
1/4 cup packed light brown sugar
3/4 cup roasted oregon hazelnuts, - chopped
1 oz semi-sweet chocolate - grated
4 tsp water
1 tsp vanilla
8 oz red maraschino cherries
2 tsp cornstarch
1/4 cup water
1 dash salt
1 tbsp kirsch (optional)
1 qt vanilla ice cream
Directions
Combine (1/2 package) 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 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.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Servings: 1 pie
Cherry Hazelnut Crunch Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
We can trace the history of written recipes back into distant history, in fact as far back into recorded history as ancient Egypt, and maybe further still. In practice though, generally, these early cook books were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts are some ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. As we move into The time of the romans around 25BC a roman called Apicius compiled a collection of scripts describing recipes enjoyed by the Romans. In his scrolls, he describes how the roman meals were split into appetizers, entrees and afters, a style of dining still practiced today. Aspicius recounts how the ancient chefs made use of a good variety of spices, including some familiar names such as bay, rue and dill. During the following few hundred years, the rich and powerful families of Europe competed with each other to serve the most extravagent banquests, and because of this chefs and their recipes were highly sought after. Even so, it was during the 1800s that cooking and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, testing, and writing down popular recipes of the day. By the advent of the 20th century, cookery publications are in high demand, as a result of higher levels of literacy, more spare time and disposable income. The revolution that is television brings us cooking programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Cherry Hazelnut Crunch Pie recipe.
