Maple-Hazelnut Pie  Maple-Hazelnut Pie 5884 maple hazelnut pie

Maple-Hazelnut Pie

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recipe image  Maple-Hazelnut Pie 268f43e02f4b242c0bf0efa8ec414d6c l


6 to eight Servings


/4 cup pure maple syrup (preferably Grade B)


/2 cup (packed) golden brown sugar


/2 cup gentle corn syrup


/4 teaspoon salt


tablespoons bourbon


/4 cup (1/2 stick) unsalted butter, carve into 1/2-lag cubes

Nonstick vegetable oil spray


refrigerated pie crust (half of of 15-ounce equipment)


giant egg white, frivolously beaten to loosen


cup hazelnuts, husked, coarsely chopped (about 5 oz)


giant eggs


teaspoon vanilla extract


  1. Step 1

    Bring maple syrup, brown sugar, corn syrup, and salt to boil in medium saucepan over medium warmth, stirring unless sugar dissolves. Continue boiling 1 minute, reducing warmth as wished to end mixture from boiling over. Favor away pan from warmth. Add bourbon, then butter; dart unless butter melts. Let cool to lukewarm, whisking once in some time, about 20 minutes.

    Step 2

    Preheat oven to 350°F. Spray 9-lag-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.

    Step 3

    Fling eggs and vanilla extract in medium bowl unless blended. Fling cooled maple-sugar mixture into egg mixture. Pour mixture over hazelnuts in crust.

    Step 4

    Bake pie unless filling is decided and a piece puffed, about 50 minutes. Cool solely on rack. DO AHEAD Will also be made 1 day forward. Duvet and again at room temperature.

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