Elements
6 to eight Servings
3
/4 cup pure maple syrup (preferably Grade B)
1
/2 cup (packed) golden brown sugar
1
/2 cup gentle corn syrup
1
/4 teaspoon salt
2
tablespoons bourbon
1
/4 cup (1/2 stick) unsalted butter, carve into 1/2-lag cubes
Nonstick vegetable oil spray
1
refrigerated pie crust (half of of 15-ounce equipment)
1
giant egg white, frivolously beaten to loosen
1
cup hazelnuts, husked, coarsely chopped (about 5 oz)
3
giant eggs
1
teaspoon vanilla extract
Preparation
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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.
