Maple Hazelnut Pie (Creamspot)

RECIPE PREPARATION

 * 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 decoratively. Brush crust with enough egg white to coat. Scatter hazelnuts over.
 * Whisk eggs and vanilla extract in 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 on rack. DO AHEAD Can be made 1 day ahead. Cover and keep at room temperature.

INGREDIENTS

 * 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

Recipe by Tori Ritchie

Found on: https://www.bonappetit.com/recipe/maple-hazelnut-pie