BOURBON WALNUT PIE

SUBMITTED BY Rick Thompson

Bourbon Walnut Pie

Crust:
2 cups all purpose flour

1 teaspoon sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1 large egg
1 tablespoon milk

Filling:
1 cup dark corn syrup
1/2 cup sugar
3 large eggs
2 tablespoons (1/4 stick) unsalted butter, melted
2 tablespoons bourbon
1 1/2 tablespoons all purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup chopped walnuts (about 3 ounces)
3/4 cup walnut halves (about 3 ounces)

For Crust:
Blend flour, sugar and salt in processor.
Add butter and process using on/off turns until mixture resembles coarse meal.
Whisk egg and milk in small bowl to blend, then add to processor.
Blend until moist clumps form.
Gather dough into ball and flatten into disk.
Wrap dough in plastic and refrigerate 1 hour.

For Filling:
Preheat oven to 350°F.
Whisk syrup, sugar, eggs, butter, bourbon, flour, vanilla and salt in large bowl to blend.
Mix in all walnuts.

Roll out dough on floured surface to 14-inch round.
Transfer to 9-inch-diameter glass pie dish.
Fold edge under; crimp decoratively.
Pour filling into prepared crust.
Bake until crust is golden and filling is set in center when pie is shaken slightly, about 55 minutes.
Cool pie completely in pan on rack.