Bourbon Walnut Pie

• 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
• 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)

1. Blend flour, sugar and salt in processor.
2. Add butter and process using on/off turns until mixture resembles coarse meal.
3. Whisk egg and milk in small bowl to blend, then add to processor.
4. Blend until moist clumps form.
5. Gather dough into ball and flatten into disk.
6. Wrap dough in plastic and refrigerate 1 hour.
7. (Dough can be prepared up to 2 days ahead.
8. Keep refrigerated.
9. Let dough soften slightly before rolling out.)
10. Preheat oven to 350F.
11. Whisk syrup, sugar, eggs, butter, bourbon, flour, vanilla and salt in large bowl to blend.
12. Mix in all walnuts.
13. Roll out dough on floured surface to 14-inch round.
14. Transfer to 9-inch-diameter glass pie dish.
15. Fold edge under; crimp decoratively.
16. Pour filling into prepared crust.
17. Bake until crust is golden and filling is set in center when pie is shaken slightly, about 55 minutes.
18. Cool pie completely in pan on rack.

flour, sugar, salt, butter, egg, milk, corn syrup, sugar, eggs, unsalted butter, bourbon, flour, vanilla, salt, walnuts, walnut halves

Taken from www.epicurious.com/recipes/food/views/bourbon-walnut-pie-102720 (may not work)