Toasted Hazelnut Cream Pie

For her birthday my mother received a package of fresh hazelnuts form her friend in Oregon. She was searching for a recipe to try and we decided upon Toasted Hazelnut Cream Pie, off of the Oregon Hazelnut Growers web site. It is very similar to a pecan pie, except for a layer of custard on the bottom and using a different nut. Over all, I was very pleased with the results. I did not like the crust, all shortening is not my favorite, but the flavor or the hazelnuts was great. To get fresh hazelnuts ready to eat you must first blanch them in boiling water with baking soda. The reaction causes the water to turn black! It is something else. the smell is similar to blanching green beans or maybe peanuts. Then you rum he nuts together to remove the skins and roast them in the oven.

Instead of cream cheese I used marscarpone. I also used Lyle's Golden Syrup instead of corn syrup. I love this stuff and would recommend trying it.

Hazelnut Caramel Pie

1-1/3 cups sifted flour
1/2 teaspoon salt
1/2 cup shortening
3 tablespoons water
3 eggs
1/2 cup firmly packed dark brown sugar
1 cup light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup butter or margarine, melted
1-1/2 cups roasted & chopped Oregon hazelnuts Combine flour and 1/2 teaspoon salt in bowl. Cut in shortening until uniform, but coarse. Sprinkle with water, toss with fork and press into ball. On lightly floured surface, roll out pastry 1-1/2 inches larger than inverted 9-inch pie plate. Fit into plate and trim 1/2 inch beyond edge of plate; fold under to make double thickness around edge and flute or trim even with edge; decorate with small pastry cut outs. Beat together eggs, sugar, syrup, 1/4 teaspoon salt and vanilla. Stir in butter and hazelnuts. Pour into pie shell. Bake in a 375 oven for 45 minutes, or until set in center. Cool. Hazelnut Cream Caramel Pie: Beat together 4 ounces cream cheese (softened), 1 egg and 2 tablespoons milk until smooth. Pour into pie shell. Bake in 375 oven for 15 minutes. Add caramel/nut filling and bake as directed above.