In a food processor, combine the flour, sugar, and salt. Pulse to combine.

Add the cubed butter and vinegar. Pulse until crumb-like texture.

On LOW speed, slowly drizzle in the cold water JUST until the dough comes together. It’s okay if it’s still a little crumbly!

Transfer the dough to plastic wrap, flatten into a ½” disc, wrap tightly in the saran wrap, then chill in the fridge 2 hours.

Preheat oven to 400F. Grease a 9” pie plate.

Lightly flour your surface to roll out the dough to ¼” thick. Place in the grease pie plate. Trim and crimp the edges. Poke all over the bottom of the pie plate with a fork.

Add pie weights or dried beans to spread evenly out in the crust.

Place in the freezer for 15 minutes.

Brush the edges of the pie with an egg wash or olive oil then sprinkle with granulated cane sugar. Bake for 10 minutes, then remove the beans to bake another 5-8 minutes to help crispen up the bottom crust.

Let cool 10 minutes before adding the filling.

Reduce oven heat to 350F.

If desired, brown the butter over medium heat in a saucepan until brown speck form at the bottom and smells nutty, about 3-5 minutes. Otherwise, melt the butter.

In a large bowl, whisk the eggs and light brown sugar together.

Add the maple syrup, butter, vanilla, heavy cream, and salt. Shift in the cornmeal. Whisk until smooth.

Pour into the baked pie crust.

Bake for 45-60 minutes, until edges are puffy and center is set but slightly jiggly when shaken.

Let cool at room temperature for 4 hours to overnight.

Enjoy with whipped cream and freshly grated nutmeg to serve!