Maple Hazelnut Pie
3/4 Cup Pure Maple Syrup
1/2 Cup Light Brown Sugar, Packed
1/2 Cup Light Corn Syrup
1/4 Teaspoons Salt
2 Tbsp Bourbon
1/4 Cup Butter, Cut Into Cubes (1/2 Stick)
1 Pie Shell for a 1 Crust Pie
1 Large Egg White, Lightly Beaten
1-1/2 Cup Hazelnuts, Coarsely Chopped
3 Large Eggs
1 Teaspoons Vanilla
Whipped topping (optional)
Bring maple syrup, brown sugar, corn syrup, and salt to boil in a medium saucepan over medium heat, stirring until sugar dissolves. Reduce heat and continue boiling 1 minute. Remove from heat, add bourbon, then butter; whisk until butter melts. Let cool to lukewarm, whisking occasionally, about 20 minutes.
Preheat oven to 350ºF. Spray a pie pan with non-stick vegetable oil. Unroll pie shell and line dish with crust. Crimp edges decoratively. Brush crust with enough egg white to coat. Scatter hazelnuts onto pie shell.
Whisk eggs and vanilla extract in a medium bowl until blended. Whisk cooled maple-sugar mixture into egg mixture. Pour mixture over hazelnuts in crust. Bake pie until filling is set and slightly puffed, about 50 minutes. Cool completely before serving with if desired whipped topping on top.