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Cranberry Hazelnut Pie

from the fabulous cookbook Bake and Freeze Desserts by Elinor Klivans

Elinor and I made this together on a cooking show I hosted on Cablevision in Massachusetts in 1994.  I loved the pie so much I went home and made it again and ate almost the whole thing.  I did not eat hazelnuts for years.   It is addictive, but don’t overdo it!

Ingredients:

  • 3 large eggs
  • 1 cup (packed) light brown sugar
  • ¾ cup pure maple syrup
  • 4 tablespoons  (1/2 stick) unsalted butter, melted & cooled
  • ¼  teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 ½ cups toasted peeled hazelnuts, coarsely chopped *
  • 1 cup fresh or previously frozen & defrosted cranberries, coarsely chopped
  • 1 frozen pie crust, store bought or homemade – unbaked & frozen in pie pan

Directions:

1. Position an oven rack in the middle of the oven . Preheat the oven to 400 degrees
2. Put the eggs in a large bowl and with a large spoon or an electric mixer on low speed mix the egg yolks and whites together.  Ad the brown sugar and stir until the eggs and brown sugar are combined thoroughly.  Mix in the maple syrup, melted butter, salt, and vanilla.  Stir in the chopped hazelnuts and chopped cranberries.
3. Pour the filling into the frozen pie crust.   Bake 10 minutes.  Reduce the oven temperature to 350 degrees and continue baking until the filling is set, 30 -35 minutes.  Check to see that the pie is set by giving it a gentle shake; the center should remain firm.  Cool thoroughly at room temperature.

*Note about Hazel nut toasting & Peeling:
Try to buy blanched hazelnuts but if not try this:
Blanching – fill the saucepan with enough water to cover the hazelnuts and bring it to a boil.  Boil for 5 minuts.  Drain the immerse them in cold water for several minutes to cool then drain. Peel the nuts with a sharp small knife the skins should come off easily.
Toast: Dry them  and place them in a single layer on a baking sheet and bake at 525 degrees for approx. 15 minutes.  You can smell them when they are ready.

Cranberry Hazelnut Pie
from the fabulous cookbook Bake and Freeze Desserts by Elinor Klivans

Elinor and I made this together on a cooking show I hosted on Cablevision in Massachusetts in 1994. I loved the pie so much I went home and made it again and ate almost the whole thing. I did not eat hazelnuts for years. It is addictive, but don’t overdo it!

Ingredients:

· 3 large eggs

· 1 cup (packed) light brown sugar

· ¾ cup pure maple syrup

· 4 tablespoons (1/2 stick) unsalted butter, melted & cooled

· ¼ teaspoon salt

· 1 teaspoon vanilla extract

· 1 ½ cups toasted peeled hazelnuts, coarsely chopped *

· 1 cup fresh or previously frozen & defrosted cranberries, coarsely chopped

· 1 frozen pie crust, store bought or homemade – unbaked & frozen in pie pan

Directions:

1. Position an oven rack in the middle of the oven . Preheat the oven to 400 degrees
2. Put the eggs in a large bowl and with a large spoon or an electric mixer on low speed mix the egg yolks and whites together. Ad the brown sugar and stir until the eggs and brown sugar are combined thoroughly. Mix in the maple syrup, melted butter, salt, and vanilla. Stir in the chopped hazelnuts and chopped cranberries.
3. Pour the filling into the frozen pie crust. Bake 10 minutes. Reduce the oven temperature to 350 degrees and continue baking until the filling is set, 30 -35 minutes. Check to see that the pie is set by giving it a gentle shake; the center should remain firm. Cool thoroughly at room temperature.

*Note about Hazel nut toasting & Peeling:
Try to buy blanched hazelnuts but if not try this:
Blanching – fill the saucepan with enough water to cover the hazelnuts and bring it to a boil. Boil for 5 minuts. Drain the immerse them in cold water for several minutes to cool then drain. Peel the nuts with a sharp small knife the skins should come off easily.
Toast: Dry them and place them in a single layer on a baking sheet and bake at 525 degrees for approx. 15 minutes. You can smell them when they are ready.