Best Maple Hazelnut Pie Recipes

MAPLE HAZELNUT PIE

Steps:

• 1. In a medium saucepan, bring maple syrup, brown sugar, corn syrup, and salt to a boil over medium heat, stirring until sugar dissolves. Continue boiling 1 minute, reducing heat as neded to prevent mixture from boiling over. Remove pan from heat. Add bourbon, then butter; whisk until butter melts. Let cool to lukewarm, whisking occasionally, about 20 minutes.
• 2. Spray a 9-inch glass pie plate with nonstick spray. Unroll the pie crust and line the pie pan; crimp edges. Brush crust with enough egg white to coat. Scatter hazelnuts over the top.
• 3. In a medium bowl, whisk the eggs and vanilla until blended. Whisk cooled maple sugar mixture into the egg mixture. Pour mixture over hazelnuts in crust. bake pie in a preheated 350-degree oven until filling is set and slightly puffed, about 50 minutes. Cool completely on rack.
• 4. NOTE: Pie can be made 1 day ahead and kept at room temperature, covered.

MAPLE HAZELNUT PIE

Steps:

• Bring maple syrup, brown sugar, corn syrup, and salt to boil in medium saucepan over medium heat, stirring until sugar dissolves. Continue boiling 1 minute, reducing heat as needed to prevent mixture from boiling over. Remove pan from heat. Add bourbon, then butter; whisk until butter melts. Let cool to lukewarm, whisking occasionally, about 20 minutes.
• Preheat oven to 350°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Unroll pie crust. Line dish with crust. Crimp edges decoratively. Brush crust with enough egg white to coat. Scatter hazelnuts over. Whisk eggs and vanilla extract in medium bowl until blended. Whisk cooled maple-sugar mixture into egg mixture. Pour mixture over hazelnuts in crust. Bake pie until filling is set and slightly puffed, about 50 minutes. Cool completely on rack. DO AHEAD: Can be made 1 day ahead. Cover and keep at room temperature.

MAPLE-HAZELNUT PIE

Steps:

• Bring maple syrup, brown sugar, corn syrup, and salt to boil in medium saucepan over medium heat, stirring until sugar dissolves. Continue boiling 1 minute, reducing heat as needed to prevent mixture from boiling over. Remove pan from heat. Add bourbon, then butter; whisk until butter melts. Let cool to lukewarm, whisking occasionally, about 20 minutes.
• Preheat oven to 350°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Unroll pie crust. Line dish with crust. Crimp edges decoratively. Brush crust with enough egg white to coat. Scatter hazelnuts over.
• Whisk eggs and vanilla extract in medium bowl until blended. Whisk cooled maple-sugar mixture into egg mixture. Pour mixture over hazelnuts in crust.
• Bake pie until filling is set and slightly puffed, about 50 minutes. Cool completely on rack. DO AHEAD Can be made 1 day ahead. Cover and keep at room temperature. Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [email protected]. To see more recipes like this one, check out our Fall Desserts Slideshow.