HAZELNUT CARAMEL PIE
1 1/3 cups sifted flour
1/2 teaspoon salt
1/2 cup shortening
3 tablespoons water
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 and 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 cutouts. Beat together eggs, sugar, syrup, 1/4 teaspoon salt and vanilla. Stir in butter and hazelnuts. Pour into pie shell. Bake in a 375Âº 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 375Âº oven for 15 minutes. Add caramel/nut filling and bake as directed above.