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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)
For Crust: Blend flour, sugar and salt in processor.
and process using on/off turns until mixture resembles coarse meal.
Whisk egg and milk in small bowl to blend, then add to processor.
Blend until moist clumps form. Gather dough into ball and flatten
into disk. Wrap dough in plastic and refrigerate 1 hour.
For Filling: Preheat oven to 350°F. Whisk syrup,
butter, bourbon, flour, vanilla and salt in large bowl to blend.
Mix in all walnuts.
Roll out dough on floured surface to 14-inch round.
9-inch-diameter glass pie dish. Fold edge under; crimp decoratively.
Pour filling into prepared crust. Bake until crust is golden and
filling is set in center when pie is shaken slightly, about 55
minutes. Cool pie completely in pan on rack.