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maple hazelnut pie

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

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

(1 rating)
yield 6 -8
prep time 35 Min
cook time 50 Min

Ingredients For maple hazelnut pie

  • 3/4 c
    pure maple syrup (preferably grade b)
  • 1/2 c
    packed golden brown sugar
  • 1/2 c
    light corn syrup
  • 1/4 tsp
    salt
  • 2 Tbsp
    bourbon
  • 1/4 c
    (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 lg
    egg white, lightly beaten to loosen
  • 1 c
    hazelnuts, husked, coarsely chopped (about 5 ounces)
  • 3 lg
    eggs
  • 1 tsp
    vanilla extract

How To Make maple hazelnut pie

  • 1
    In 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.
  • 2
    Spray 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.
  • 3
    In 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.
  • 4
    NOTE: Pie can be made 1 day ahead and kept at room temperature, covered.
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