Perfect Pumpkin Pie with Toasted Swiss Meringue

Directions

1. For the Crust
2. In the bowl of the food processor fitted with the s-blade add the dry ingredients and pulse a few times to combine. Sprinkle the butter over the top of the dry ingredients and pulse about 20 to 30 times until there are pebbles of butter incorporated throughout the flour. Don't pulse too fine. Add the vinegar and then with the motor running, add the cold water one tablespoon at time until the dough just comes to together and forms a ball. Some loose crumbs are ok, you press back into the dough. Dump onto a sheet of plastic wrap and press any loose crumbs in and wrap in the plastic wrap and press into a disk. Pop in the fridge for at least an hour and half to 3 days before rolling.
3. Pre-heat the oven to 375 degrees and take the chilled dough out of the fridge and allow to sit at room temp for 15 minutes so it's easier to roll out. On a floured work surface, gently roll out the dough to about a 10 inch circle around ¼ of inch thick. I like to roll out on a piece of parchment paper to just flip into the pie pan. Carefully place your dough round into your pie pan and crimp the edges of the crust with a fork or pinch between your fingers. Pop in the freezer for about 15 minutes. Place a piece of parchment paper over the crust and fill with pie weights. Add the pie collar around the edges of the pie plate to protect the crust. If you don't have a pie collar make a tinfoil round and place over the edges. Place in the oven and bake for 15 minutes. Carefully remove the parchment paper and weights and bake another 3-5 minutes more. Remove from oven on cooling rack while you prepare the filling.

1. For the Filling and Swiss Meringue
2. For the Filling: In a large mixing bowl add the eggs, sugars, cornstarch and pumpkin and whisk to fully combine. Add the cream, evaporated milk and the vanilla and whisk to combine. Add all the spices and whisk to fully incorporate. Place the par-baked crust on a baking sheet and carefully pour the filling into the warm crust. You will have a little left over. Place baking sheet with pie in the oven and bake for 55 to 65 minutes. The edges should be set a cracked a little and when you gently shake the pie, the middle should slightly jiggle but be set. Remove from oven and allow to cool completely at room temp for 2 hours. Place in the fridge in air-tight container overnight.
3. For the Toasted Swiss Meringue: Separate whites from yolks in the bowl of a stand mixer. Pour sugar and salt in bowl with the egg whites. Place bowl over, not touching, a pot with simmering water. Whisk constantly until sugar has completely dissolved around 160 degrees. If you don’t have a candy thermometer, you can tell it’s done when you rub a little of the mixture between your fingers and it is completely smooth with no graininess. Should take about 10 minutes. Then return bowl to stand mixer fitted with a whisk attachment. Begin beating the eggs and sugar until whites are glossy and stiff peaks have formed. The bowl should be cool to the touch, this will take around 10 minutes. Liberally apply meringue to the top of the chilled pie. Using a kitchen torch, gently torch the meringue until golden brown. If you don't have a torch, you can pop the pie under the broiler for a few minutes. Don't walk away, watch carefully, can burn quickly. Best served with the meringue day of. Can be stored with the meringue covered in in airtight in the fridge for up to one day. Longer than that and the meringue will start to weep, meaning the moisture from the pumpkin pie will start to melt the sugars in the meringue and will begin to slip off the pie. Enjoy!