Maple Hazelnut Pie

Maple Hazelnut Pie


March 9, 2010

Bon Appétit, October 2008


unbaked single pie crust

3/4 cup pure maple syrup

1/2 cup (packed) golden brown sugar

1/2 cup corn syrup

1/4 tsp. salt

2 Tbsp. bourbon

1/4 cup butter, cut into bits

1 large egg white, lightly beaten

1 cup hazelnuts, husked, coarsely chopped

3 large eggs

1 tsp. vanilla


1In a medium saucepan set over medium-high heat, combine maple syrup, brown sugar, corn syrup, and salt and bring to a boil, stirring until sugar dissolves. Continue boiling for a minute, reducing heat if it looks like it might boil over. Remove from the heat and stir in the bourbon, then the butter; whisk until butter melts. Let cool to lukewarm, whisking occasionally, about 20 minutes.

2Preheat oven to 350°F. Brush crust with the beaten egg white, and scatter with hazelnuts. In a medium bowl, whisk together the eggs and vanilla; whisk in the cooled maple-sugar mixture. Pour into the crust, over the hazelnuts. Bake for 45-50 minutes, until filling is set and slightly puffed.

3 Cool completely on a wire rack.


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