MAPLE HAZELNUT PIE

MAPLE HAZELNUT PIE image

Provided by Ellen Bales

Categories Pies

Time 1h25m

Number Of Ingredients 12

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3/4 c pure maple syrup (preferably grade b)
1/2 c packed golden brown sugar
1/2 c light corn syrup
1/4 tsp salt
2 Tbsp bourbon
1/4 c (1/2 stick) unsalted buter, cut into 1/2-inch cubes
nonstick vegetable oil spray
1 refrigerated pie crust (half of a 15-oz. pkg.)
1 large egg white, lightly beaten to loosen
1 c hazelnuts, husked, coarsely chopped (about 5 ounces)
3 large eggs
1 tsp vanilla extract

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.