MAPLE-HAZELNUT PIE

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Maple-Hazelnut Pie image

Not as rich as pecans, hazelnuts make for a delicious new spin on a southern classic. Use Grade B maple syrup for intense maple flavor.

Provided by @MakeItYours

Number Of Ingredients 12

3/4 cup pure maple syrup (preferably Grade B)
1/2 cup (packed) golden brown sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 tablespoons bourbon
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes
Nonstick vegetable oil spray
1 refrigerated pie crust (half of 15-ounce package)
1 large egg white, lightly beaten to loosen
1 cup hazelnuts, husked, coarsely chopped (about 5 ounces)
3 large eggs
1 teaspoon vanilla extract

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.

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