Maple Hazelnut Pie

Ingredients

• 2 tablespoons bourbon 
• 0.5 cup plus light
• 1 large egg whites lightly beaten
• 3 large eggs 
• 0.5 cup brown sugar packed ()
• 5 ounces hazelnuts husked coarsely chopped
• 0.8 cup maple syrup pure (preferably Grade B)
• 1  pie crust dough refrigerated
• 0.3 teaspoon salt 
• 0.3 cup butter unsalted cut into 1/2-inch cubes ()
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• pie form

Directions

1. Bring maple syrup, brown sugar, corn syrup,and salt to boil in medium saucepan overmedium heat, stirring until sugar dissolves.Continue boiling 1 minute, reducing heat asneeded to prevent mixture from boiling over.
2. Remove pan from heat.
3. Add bourbon, thenbutter; whisk until butter melts.
4. Let coolto lukewarm, whisking occasionally, about20 minutes.
5. Preheat oven to 350°F. Spray 9-inch-diameterglass pie dish with nonstick spray.Unroll pie crust. Line dish with crust. Crimpedges decoratively.
6. Brush crust with enoughegg white to coat. Scatter hazelnuts over.
7. Whisk eggs and vanilla extract inmedium bowl until blended.
8. Whisk cooledmaple-sugar mixture into egg mixture.
9. Pour mixture over hazelnuts in crust.
10. 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.