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Bourbon Walnut Pie

  Crust:
    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

  Filling:
    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. Add butter
 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, sugar, eggs,
 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. Transfer to
 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.