Walnut Pie with Maple and Bourbon

This nutty treat showcases the singular, unctuous crunch of English Walnuts, which are spiked with bourbon and sweetened with a mixture of white and brown sugars and maple syrup. English Walnuts become super fragrant and sweeter when toasted golden brown.

3 large eggs
½ cup granulated sugar
¼ cup light brown sugar
¼ tsp. sea salt
1½ tsp. pure vanilla extract, Bourbon Madagascar
1 tsp. Bourbon
¾ cup light corn syrup
2 Tbsp. pure maple syrup
¼ cup unsalted butter, melted
1 cup raw English Walnuts, lightly roasted and roughly chopped
1 (9") deep dish pie crust

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Beat eggs in large bowl at medium-high speed using hand-held mixer. Add granulated sugar, brown sugar, salt, vanilla extract, bourbon, corn syrup, maple syrup and butter and continue mixing until thoroughly combined.

Stir in walnuts and pour into pie crust. Transfer to oven to cook for 10 minutes. Reduce temperature to 300°F (150°C/130°C fan, Gas Mark 2) and continue cooking until filling is set, 35-45 minutes more.

Remove from oven and let cool on wire rack. Slice and serve.