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.
Flour, for dusting
½ recipe Flaky Butter Pie Dough
¼ cup dark brown sugar
¼ cup granulated sugar
1 (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
1. On a lightly floured surface, roll 1 disk of dough into a 12″ round. Fit into a 9″ deep-dish pie plate. Trim edges with a knife, leaving 1″ dough overhanging edge of plate; chill 30 minutes. On a lightly floured piece of parchment paper, roll remaining disk of dough into a 12″ round; trim, discarding edges, into a 9″ square. Slice into six 1½″-thick strips; chill 30 minutes.
2. Toss apples with 2 tbsp. granulated sugar and lemon juice; cover with plastic wrap and set aside 1 hour. Whisk 1 cup sugar and ¼ cup water in a 2-qt. saucepan over medium heat; cook, without stirring, until the sugar dissolves, 2-3 minutes. Add butter; bring to a boil. Continue cooking until the mixture turns a deep red-brown, about 25 minutes or until a candy thermometer inserted in sauce reads 325°. Remove from heat. Carefully add cream, stirring until sauce is smooth.
1. 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.
2. 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.
3. Sprinkle Demerara sugar evenly over surface of pie. Guide the flame of a blowtorch back and forth over surface until sugar caramelizes. Serve immediately.
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