Add the flour, sugar, and salt to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar, and water.

Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.

Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.

Preheat the oven to 375 degrees F.

Roll the pie crust out into a 12-inch circle. Fold it in half to pick it up and gently place it in the pie plate, unfolding as you go and trimming any excess off of the edges.

Cover the crust with parchment paper and fill it with pie weights or dried beans. Bake the crust for 15 minutes, until lightly baked and barely golden.

Brush it lightly with a thin layer of the egg wash. Reduce the oven temperature to 350 degrees F.

To make the filling, whisk together the eggs, pumpkin, sour cream, vanilla extract, bourbon, and spices in a large bowl.

Heat the maple syrup in a saucepan until simmering. Let it simmer for 2 to 3 minutes until slightly thickened. Remove from heat and whisk in the cream gradually.

Whisk the maple mixture into the pumpkin filling until combined. Pour the filling into the pie crust. Bake the pie for 55 to 60 minutes, until the center is barely jiggling and set. Remove and let cool completely.

Refrigerate the pie overnight before serving.

Right before serving, sprinkle the Baker’s Corner Granulated Sugar on top and use a kitchen torch to melt and brûlée the sugar until it’s crystallized and golden.