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["For Crust: Blend flour, sugar and salt in processor.", "Add in butter and process using on/off turns till mix resembles coarse meal.", "Whisk egg and lowfat milk in small bowl to blend, then add in to processor.", "Blend till moist clumps form.", "Gather dough into ball and flatten into disk.", "Wrap dough in plastic and chill 1 hour.", "(Dough can be prepared up to 2 days ahead.", "Keep refrigerated.", "Let dough soften slightly before rolling out.)", "For Filling: Preheat oven to 350 degrees.", "Whisk syrup, sugar, Large eggs, butter, bourbon, flour, vanilla and salt in large bowl to blend.", "Fold 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 till crust is golden brown and filling is set in center when pie is shaken slightly, about 55 min.", "Cold pie completely in pan on rack.", "This recipe yields 8 to 10 servings.", "Comments: ""I had lunch at a historic spot in Berryville, Virginia, called the Battletown Inn,"" says Judy Owens of Round Hill Virginia.", """For dessert, I ordered bourbon walnut pie.", "If chef Robin Smith would share her recipe, I know which baking the pie during the holidays would become a family tradition.""
