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Maple Pumpkin Brûlée Pie

Maple syrup is folded into the filling of this take on a classic. Just before serving, the chilled pie is brûléed, yielding a caramelized top with a dramatic crunch. The lightly sweetened buttery pie dough makes an incomparably flaky crust for all types of fruit, nut, and custard pies. From: Saveur SERVES 8

Flaky Butter Pie Dough
1 1/8 cups flour
1/2 tbsp. sugar
1/2 tsp. salt
6 tbsp. unsalted butter, cubed and chilled
3 tbsp. ice-cold water
Filling
Flour, for dusting
½ recipe Flaky Butter Pie Dough
¼ cup dark brown sugar
¼ cup granulated sugar
2 eggs
15-oz can pumpkin purée
1 cup heavy cream
¼ cup maple syrup
2½ tbsp. potato starch
2½ tsp. ground cinnamon
1½ tsp. ground ginger
1 tsp. freshly grated nutmeg
½ tsp. ground clove
½ tsp. Kosher salt
¼ cup Demerara sugar

For the crust: Whisk flour, sugar, and salt in a bowl. Using a dough blender, two forks, or your fingers, cut butter into flour mixture, forming pea-size crumbles. Add water; work dough until smooth but with visible flecks of butter. (Alternatively, pulse ingredients in a food processor.) Divide dough in half and flatten into disks. Wrap disks in plastic wrap; chill 1 hour before using.

For the filling: Heat oven to 375°. On a lightly floured surface, roll dough into a 12" round. Fit into a 9" pie plate. Trim edges and crimp; chill 30 minutes.

Whisk sugars and eggs in a bowl until pale and fluffy. Add pumpkin, cream, syrup, potato starch, cinnamon, ginger, nutmeg, clove, and salt; whisk until smooth. Pour filling over dough; using a spatula, spread into an even layer. Bake until just set in the center, 45–50 minutes. Transfer pie to a rack; let cool to room temperature, then refrigerate until cold, about 1 hour.

Sprinkle Demerara sugar evenly over surface of pie. Guide the flame of a blowtorch back and forth over surface until sugar caramelizes. Serve immediately.