12 Sumptuous Fall Desserts

Photo by: Stephen Lewis
Maple Hazelnut Pie-
Maple Hazelnut Pie

Bon Appétit | October 2008

by Tori Ritchie

Yield: Makes 6 to 8 servings

Not as rich as pecans, hazelnuts make for a delicious new spin on a southern classic. Use Grade B maple syrup for intense maple flavor.

Preparation

* 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 butter, cut into 1/2-inch cubes
* Nonstick vegetable oil spray
* 1 refrigerated pie crust (half of 15-ounce package)
* 1 large egg white, lightly beaten to loosen
* 1 cup hazelnuts, husked, coarsely chopped (about 5 ounces)
* 3 large eggs
* 1 teaspoon vanilla extract

Ingredients

Bring maple syrup, brown sugar, corn syrup, and salt to boil in medium saucepan over medium heat, stirring until sugar dissolves. Continue boiling 1 minute, reducing heat as needed 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.

Preheat oven to 350°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Unroll pie crust. Line dish with crust. Crimp edges dec less