Step 1

Line a 9-inch pie plate with pie dough, decorate edge and place in freezer until ready to fill.

Step 2

Heat oven to 350°F with rack in the lower third.

Step 3

Bring maple syrup, brown sugar, corn syrup and salt to a boil in saucepan over medium heat, stirring until sugar dissolves. Continue boiling 1 min, reducing heat as needed to prevent mixture from boiling over.

Step 4

Remove pan from heat. Add bourbon and butter and stir until butter melts. Let cool to lukewarm

Step 5

Spread hazelnuts in prepared crust in pie plate. Beat together eggs and vanilla, whisk in cooled maple mixture and pour over hazelnuts.

Step 6

Bake pie until filling is set and slightly puffed, about 1 hr; cover crust with foil for the last 20 min to prevent over-browning. Cool completely (about 3 hours)

Step 7

Toss some extra hazelnuts with a little metallic dust for garnish.