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Hazelnut, Cranberry and Maple Caramel Pie https://www.metro.ca/userfiles/image/recipes/tarte-caramel-erable-canneberges-5144.jpg PT45M PT40M PT1H25M
Preheat the oven at 375°F (190°F). Dough: In a large bowl, combine flour, sugar, rosemary and salt. Cut in butter with a pastry blender until grainy. In another bowl, combine water with orange juice and zest. Gradually stir into flour until dough just holds (do not overwork the dough). Gather dough into a ball, wrap in plastic wrap and refrigerate for a few hours. Roll the dough out 1/4-in. (7-mm) thick and transfer it to a 9-in. (23-cm) pie plate. Put another pie plate over the dough and bake for 20 minutes. Remove the top pie plate and cool the crust. Caramel: Lin a thick-bottomed saucepan, reduce maple syrup by half. In a large bowl, beat eggs, vanilla extract and butter together. Whisk this mixture into caramelized maple syrup until thoroughly blended. Line the baked shell with the white chocolate, chopped hazelnuts and cranberries. Pour caramel in up to the edge of the shell and bake 35 - 40 minutes, or until the top has coloured and puffed slightly. Remove from the oven and cool completely before serving.
6
Hazelnut, Cranberry and Maple Caramel Pie

Hazelnut, Cranberry and Maple Caramel Pie

Rate this recipe
5 Votes
6
servings
0:45
Preparation
0:40
COOKING
1:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 9 oz
    (250 g)
    all-purpose flour
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    $4.99

    1 kg

  • 2 tsp.
    (10 mL)
    sugar
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    REDPATH ICING OR BROWN SUGAR

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    1 kg SELECTED VARIETIES

    REDPATH ICING OR BROWN SUGAR

    REDPATH ICING OR BROWN SUGAR

    $1.99 ea.

    1 kg SELECTED VARIETIES

    Redpath Icing or Brown Sugar

    Redpath Icing or Brown Sugar

    $1.99 ea.

    1 kg, SELECTED VARIETIES

    REDPATH ICING OR BROWN SUGAR

    REDPATH ICING OR BROWN SUGAR

    $1.99 ea.

    1 kg SELECTED VARIETIES

    REDPATH ICING OR BROWN SUGAR

    REDPATH ICING OR BROWN SUGAR

    $1.99 ea.

    1 kg SELECTED VARIETIES

    REDPATH ICING OR BROWN SUGAR

    REDPATH ICING OR BROWN SUGAR

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    1 kg SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    finely chopped rosemary
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    NUTELLA SPREAD 375 g SMUCKER'S JAM 500 ml or SELECTION LIQUID HONEY 250 g

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    NUTELLA SPREAD 375 g SMUCKER'S JAM 500 ml or SELECTION LIQUID HONEY 250 g

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    SELECTED VARIETIES

    SAVE UP TO $2.00
    NUTELLA SPREAD

    NUTELLA SPREAD

    $3.49 ea.

    375 g SMUCKER'S JAM 500 ml or SELECTION LIQUID HONEY 250 g SELECTED VARIETIES

    SAVE UP TO $2.00
    NUTELLA SPREAD 375 g SMUCKER'S JAM 500 ml or SELECTION LIQUID HONEY 250 g

    NUTELLA SPREAD 375 g SMUCKER'S JAM 500 ml or SELECTION LIQUID HONEY 250 g

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    NUTELLA SPREAD 375 g SMUCKER'S JAM 500 ml or SELECTION LIQUID HONEY 250 g

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    SELECTED VARIETIES

  • 1 pinch
    Salt
  • 4 1/2 oz
    (135 g)
    unsalted butter, very cold
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    125 g, VOIR VARIÉTÉS EN MAGASIN

  • 1
    orange, juice and zest
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  • caramels

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    170-185 g, VOIR VARIÉTÉS EN MAGASIN

    Bonus 20 pts
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    135‑246 g, VOIR VARIÉTÉS EN MAGASIN

    20 points Metro

  • 1 1/3 cups
    (335 mL)
    Maple syrup
  • 3
    eggs
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    CALIBRE GROS, DOUZAINE

  • 1 tsp.
    (5 mL)
    vanilla extract
  • 1 oz
    (30 g)
    butter
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    NOUVEAU
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    SALÉ, 250 g

    BEURRE LACTANTIA | LACTANTIA BUTTER

    BEURRE LACTANTIA | LACTANTIA BUTTER

    $1.99

    125 g, VOIR VARIÉTÉS EN MAGASIN

  • 6 oz
    (175 g)
    blanched hazelnuts, toasted and coarsely chopped
  • 4 oz
    (125 g)
    dried cranberries
  • 4 oz
    (125 g)
    fresh cranberries
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    $7.99 /lb

    IMPORTÉS DE L'AFRIQUE DU SUD 17,61$/kg

Imprimer ma sélection

Preparation

Preheat the oven at 375°F (190°F).

Dough:

In a large bowl, combine flour, sugar, rosemary and salt.

Cut in butter with a pastry blender until grainy.

In another bowl, combine water with orange juice and zest.

Gradually stir into flour until dough just holds (do not overwork the dough).

Gather dough into a ball, wrap in plastic wrap and refrigerate for a few hours.

Roll the dough out 1/4-in. (7-mm) thick and transfer it to a 9-in. (23-cm) pie plate.

Put another pie plate over the dough and bake for 20 minutes.

Remove the top pie plate and cool the crust.

Caramel:

Lin a thick-bottomed saucepan, reduce maple syrup by half.

In a large bowl, beat eggs, vanilla extract and butter together.

Whisk this mixture into caramelized maple syrup until thoroughly blended.

Line the baked shell with the white chocolate, chopped hazelnuts and cranberries.

Pour caramel in up to the edge of the shell and bake 35 - 40 minutes, or until the top has coloured and puffed slightly.

Remove from the oven and cool completely before serving.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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