SERVES 8 , 1 HOUR WITHOUT THE CRUST, PLUS 3 HOURS TO COOL
For depth of flavor, Kir Jensen roasts the pecans and hazelnuts before adding them to the filling. She likes to roll her cornmeal pastry extra thick, so it's more substantial.
Cornmeal Pastry (at right) 3 large eggs 1/2 cup each granulated sugar, packed dark brown sugar, and dark corn syrup 3 tbsp. each bourbon and melted unsalted butter 2 tsp. vanilla extract 1 tsp. fine sea salt 1 1/2 cups roasted Oregon hazelnuts*, loose skins rubbed off 1 cup pecan halves, roasted 1/4 to 1/2 tsp. flaked sea salt, such as Jacobsen or Maldon
1. Make pastry as directed in a regular 9-in, pie pan. Let cool.
2. Preheat oven to 350[degrees]. Whisk eggs in a large bowl to blend. Add sugars, corn syrup, bourbon, butter, vanilla, and fine salt and whisk until smooth. Roughly chop half the hazelnuts, then stir all of them and the pecans into egg mixture. Pour into pie shell.
3. Bake until filling is well browned but still a little jiggly when shaken, 45 to 50 minutes. Let cool on a rack at least 3 hours. Sprinkle with flaked salt.
* Oregon hazelnuts are generally far superior to imports. lf your market doesn't early them, order from freddygttys.com. To roast raw hazelnuts and pecans, bake in separate shallow pans at 3500 until golden beneath skins, 8 to 15 minutes.
MAKE AHEAD Up to 1day at room temperature.
MAKES 1 SINGLE 9-IN. PASTRY / 1 HOUR, PLUS 3 HOURS TO CHILL
14 tbsp. cold unsalted butter, cut into 1/2-in. cubes 1:1/4 cups flour 1/4 cup fine cornmeal 1/2 tsp. each fine sea salt and sugar
1. Set a piece of waxed paper or plastic wrap on a plate and break up butter pieces into a single layer. Freeze until solid, 20 to 30 minutes.
2. In a food processor, pulse together flour, cornmeal, salt, and sugar. Add butter and pulse until chunks are pea-size, 6 to 10 times. While pulsing, drizzle in 1/3 cup ice water and pulse until pastry just starts to come together, about 50 times.
3. Turn pastry onto a lightly floured work surface, gather together, and knead once or twice until smooth. Form into a thick disk, wrap in plastic wrap, and chill until firm, at least 2 hours.
4. Let pastry disk stand at room temperature until it's just soft enough to roll, about10 minutes. Unwrap and lightly flour pastry, work surface, and rolling pin. Working from center with short strokes, roll pastry into a 13-in, circle that's an even in. thick. As you work, lift pastry using a bench scraper or long metal spatula, and reflour board and pin as needed to keep it from sticking.
5. Fold pastry in half and open up into a well-buttered regular 9-in, pie pan, easing it into place without stretching. Using scissors, trim overhang to 1 in.
6. Roll overhang under itself so it's flush with and sitting on top of rim. Pinch pastry along lip to form an even ridge. Flute ridge (page 102). Wrap with plastic wrap and freeze until firm, 30 to 40 minutes.
7. Bake blind: Preheat oven to 400[degrees] with a rack in lower third. Line pastry with foil, letting ends come straight up from pan. Fill with pie weights or dried beans. Bake until crust is golden at edges, 25 minutes. Remove foil and weights. If needed, bake until center is dry, about 5 more minutes. MAKE AHEAD Through step 3, up to 2 days.
PER SERVING 793 Cal., 60% (472 Cal.) from fat; 11 g protein; 53 g fat (18 g sat.); 75 g carbo (4.6 g fiber); 423 mg sodium; 144 m9 chol. v