- Stand Mixer with Paddle Attachment (for mixing dough)
- Pie Dish (9-inch) (for baking the pie)
- Silicone Baking Mat (for rolling out pie dough)
- Convection Oven or Traditional Oven (for even baking of the crust)
- Pie Server Wheel (for serving the pie)
- Mini Food Processor (for chopping nuts and preparing ingredients)
- Measuring Cup Set (4-cup, 8-ounce) (for measuring dry and wet ingredients)
- Parchment Paper Sheets (as a non-stick surface for rolling dough)
- Rolling Pin (to flatten pie crust evenly before baking)
- Digital Food Scale (for precise measurement of ingredients)
- Spatula and Pie Crust Roller (for handling the dough during 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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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