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Hazelnut Cherry Pie




Source of Recipe


From "The Pike Place Market Cookbook"


Recipe Introduction


Washington state produces more sweet cherries than any other state in the union. Mid-June to early August is the time to get your fresh cherries to make this light, easy-to-prepare summertime treat. Choose fruit that is plump, firm, smooth, and bright in color for the best flavor and texture.


List of Ingredients




½ cup hazelnuts, toasted, skinned, and finely crushed
½ cup graham cracker crumbs
½ cup flaked coconut
2 Tbsp brown sugar
1 egg white
2 cups fresh, pitted sweet cherries
1 package (3.4 ounces) vanilla or chocolate pudding and pie filling
Whipped cream or whipped topping (optional)
Additional crushed hazelnuts and/or cherries (optional)

Recipe



Preheat oven to 375°. Grease or lightly spray a 9-inch pie plate with nonstick cooking spray, and set aside. Place hazelnuts, graham cracker crumbs, coconut, and brown sugar in medium mixing bowl and mix well, making sure there are no lumps in brown sugar.

Beat egg white with electric mixer until stiff but not dry. Fold into nut mixture, blending well. Pat crust into bottom of pie tin and up onto sides if enough remains. Bake pie crust until lightly browned around edges, 5 to 7 minutes. Remove crust from oven and cool on a wire rack.

When crust is cool, spread cherries over it in an even layer. Prepare pudding according to package instructions for pie filling. Pour over cherries in crust and refrigerate. When pudding is thick and creamy, slice pie, and garnish slices with a dollop of whipped cream or whipped topping and additional hazelnuts or cherries, if desired.


Serves 6 to 8