These little pies were one of the best details from the Oregon Coast story in our second volume, but we didn't include the recipe for you to make them as well. Mini chocolate hazelnut pies that you can bake in jars, then take out camping or to a friend's place. Check out the recipe below! Pie Crust: 4 cups all-purpose flour 1 3/4 cups shortening 3 tablespoons white sugar 2 teaspoons salt 1 egg 1/2 cup water In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly. In a small bowl, mix egg with water. Blend into flour mixture. Separate into four parts. Wrap and chill in refrigerator until ready to use. Will probably only use two. Save the rest for later Pie Filling: 16oz cream cheese, softened (low fat or fat free works as well) 1cup hazelnut spread (Nutella or see homemade below) 1/2 cup sugar 2 eggs 1cup toasted hazelnuts,chopped. In a large mixing bowl, combine cream cheese, hazelnut spread and sugar. Beat on medium speed for 3 minutes. Add egg and a little over half of the hazelnuts. Beat until well blended. Take 12 clean and dry 4oz jelly jars. Roll out pie crusts, cut and place crust into sides and bottom of each jar up to bottom of the lip. Scallop edges of the top just under the lip of jar. Pour in pie filling just over half full in each jar. This allows room for expansion in the oven. (At this point the lids can be placed on them for freezing and cooking later) Cook at 325F for 15 minutes or until crust is golden and filling is set in the middle. Remove and cool on a wire rack.(lids can be placed back on for easy transportation for small gatherings) Whipped Cream: 1 cup heavy cream 1 teaspoon vanilla extract 1 tablespoon confectioners' sugar In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Top pies with whipped cream and remaining hazelnuts. Serve. Homemade Hazelnut Spread (Optional) 1 1/2 cup whole hazelnuts 1 1/2 cups whole milk 3/4 cup powdered milk 1 Tbsp. mild-flavored honey pinch salt 1 heaping cup chopped bittersweet or semisweet chocolate, or chips 1 scant cup chopped milk chocolate, or chips On a baking sheet, toast the nuts in a 400ºF for 10 minutes, or until their skins begin to pop. Transfer to a tea towel, gather into a bundle and rub together to remove as much of their skins as possible. While warm, transfer to the bowl of a food processor and blend until they go from ground to thick. Meanwhile, warm the milk, powdered milk, honey and salt in a small saucepan just until it starts to boil. Remove from heat. In a glass or stainless steel bowl set over a pan of simmering water (or in the microwave), melt the chocolates, stirring occasionally until smooth. Add the melted chocolate to the ground nuts and continue to process the mixture, stopping to scrape down the sides of the bowl as necessary. Add the warm milk mixture and process until everything is well blended and as smooth as you can get it. Makes about 2 cups.
01. Laura Dart 02. Jenny Blake
FOR ONE
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