Best 2 Maple Hazelnut Pie Recipes

Indulge in the flavors of fall with a delightful maple hazelnut pie. This classic dessert combines the sweetness of maple syrup with the nutty flavor of hazelnuts, creating a harmonious symphony of flavors. Whether you're a seasoned baker or a novice in the kitchen, our carefully curated guide will lead you through the steps of creating a maple hazelnut pie that will tantalize your taste buds and leave you craving more. Get ready to embark on a culinary journey that promises a delightful explosion of flavors and textures.

Here are our top 2 tried and tested recipes!

MAPLE HAZELNUT PIE

MAPLE HAZELNUT PIE image

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

Provided by Ellen Bales

Categories Pies

Time 1h25m

Number Of Ingredients 12

Ingredients

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 large egg white, lightly beaten to loosen
1 c hazelnuts, husked, coarsely chopped (about 5 ounces)
3 large eggs
1 tsp vanilla extract

Steps:

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.

MAPLE HAZELNUT PIE

Maple Hazelnut Pie image

Provided by Tori Ritchie

Categories Dessert Bake Christmas Thanksgiving Hazelnut Potluck Maple Syrup Bon Appétit Peanut Free Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 12

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

Steps:

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.

Tips:

Tips for Perfect Maple Hazelnut Pie:

Fresh Hazelnuts: For the best flavor, use fresh hazelnuts. To toast them, spread them on a baking sheet and bake at 350°F for 10-12 minutes, stirring occasionally.
Quality Maple Syrup: Use pure maple syrup for the best flavor. Look for Grade A or Grade B syrup, which has a richer flavor than Grade C.
Room Temperature Ingredients: Before you start baking, let your eggs, butter, and milk come to room temperature. This will help them mix together more smoothly.
Blind Bake the Pie Crust: To prevent a soggy bottom, pre-bake (blind bake) the pie crust before filling it. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10-12 minutes, then remove the weights and parchment paper.
Don't Overmix the Filling: When mixing the filling, be careful not to overmix it. Overmixing can result in a tough, rubbery pie.
Chill the Pie: After baking, let the pie cool completely before serving. This will help the filling set and firm up. You can also chill the pie for up to 3 days before serving.

Conclusion:

Maple hazelnut pie is a delicious and classic dessert that is perfect for any occasion. With its sweet and nutty flavor, this pie is sure to be a hit with everyone who tries it. Follow these tips to make the best maple hazelnut pie possible.