Hot buttered maple hazelnut pie
Pies
I came across this recipe from Bon Appetit some years ago and all I had to see were the words maple, hazelnut, and pie together to get me in the kitchen. I've adapted the original recipe to make it a spicier, zingier and maplier (OK, that's totally not a word, but it should be) -- I've tried to mimic the feel of a hot buttered rum cocktail, but in pie form. It's now something like a more grown-up and sophisticated pecan pie, with the deep flavor of maple leading the way. <br /> <br />I recommend using grade B maple syrup for this recipe -- you'll get a very deep, rich flavor from it. Also, I've become a big fan of using leaf lard in my pastry -- this pie is an especially good example of what it can bring to pastries. The crust shatters into flaky goodness and there's just a whisper of savoriness that really compliments the maple. But, of course, if you're lard averse, you may simply replace the lard with an equal amount of butter.
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