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