Hazelnut, Pecan, and Bourbon Pie
"For depth of flavor, Kir Jensen roasts the pecans and hazelnuts before adding them to the filling. She likes to roll her cornmeal pastry extra thick, so it's more substantial...."
INGREDIENTS
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3 large eggs
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1/2 cup granulated sugar
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1/2 cup packed dark brown sugar
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1/2 cup dark corn syrup
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3 tablespoons bourbon
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3 tablespoons melted unsalted butter
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2 teaspoons vanilla extract
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1 teaspoon fine sea salt
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1 1/2 cups roasted Oregon hazelnuts*, loose skins rubbed off
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1 cup pecan halves, roasted*
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1/4 to 1/2 tsp. flaked sea salt, such as Jacobsen or Maldon
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Pastry:
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14 tablespoons cold unsalted butter, cut into 1/2-in. cubes
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1 3/4 cups flour
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1/4 cup fine cornmeal
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1/2 teaspoon fine sea salt
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1/2 teaspoon sugar
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