maple hazelnut pie
Being a hazelnut lover, I had to pinch this recipe. It might not be for everyone, but the hazelnuts will give it a very unique flavor--nutty, salty and sweet. Recipe and photo by: www.epicurious.com
prep time
35 Min
cook time
50 Min
method
---
yield
6-8 serving(s)
Ingredients
- 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 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 cup hazelnuts, husked, coarsely chopped (about 5 ounces)
- 3 large eggs
- 1 teaspoon vanilla extract
How To Make maple hazelnut pie
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Step 1In 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.
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Step 2Spray 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.
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Step 3In 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.
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Step 4NOTE: Pie can be made 1 day ahead and kept at room temperature, covered.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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