For the Crust

• Cut the butter into small cubes, then place in freezer to get super cold.
• In a large mixing bowl, whisk the flour, sugar, and cornmeal.
• Add the cold cubed butter to the flour mixture and toss to coat.
• Use your fingers to squish the butter into the flour mixture until the butter is roughly the size of blueberries. If the butter has begun to warm and soften at all, pop the whole bowl in the freezer until it’s cold again.
• Mix the vinegar and ice water, then add it to the flour/butter mixture 1 TBSP at a time until it can be formed into a ball when pressed together, but not too wet and sticky. It should take about 4-5 TBSP of water. 
• Form into a flat disc, wrap with plastic, then place into the fridge for 30 minutes to an hour.
• Remove the dough from the fridge and dust the surface and a rolling pin with flour. Roll the dough into a long rectangle, then fold like a letter. Rotate 90 degrees, then repeat two times. *Photos in post
• Rewrap it in plastic and place into the fridge for at least 30 minutes, or up until 3 days before you want to bake it.
• When ready to bake, remove from the fridge and roll it out until it’s about 2″ wider than the bottom of your pie dish. Place into pie dish, fold the edges under, and crimp them however you like. Dock the bottom with a fork.
• Cover the bottom with parchment, and add pie weights.
• Bake at 350 for 30-35 minutes, then remove the pie weights and parchment and bake an additional 15-20 minutes, or until the crust is golden brown. If at any point the edges are getting too browned, tent them with foil.
• Remove from oven and let cool completely before assembling the pie.

For the Salted Bourbon Caramel

• Measure out all of the ingredients and place them by the stove with a long handled wooden spoon.
• In a medium light colored saucepan, add the sugar, corn syrup, and water. Make sure all of the sugar gets moistened by the water. Place over medium heat until it starts to simmer.
• Place a lid on the pot for 3 minutes so that any sugar stuck to sides of pan melt back down into the rest.
• After 3 minutes, remove the lid and let the sugar caramelize trying not to stir.
• Once the sugar reaches a deep amber color, remove it from the heat and let it cool for 30 seconds.
• Carefully start to stir while pouring in the whiskey. It will steam and bubble up rapidly so be careful.
• Once the whiskey is combined, pour in the heavy cream while stirring. 
• Once combined, stir in the butter and salt until smooth.
• Let cool, then transfer to a glass container and store covered in the fridge for up to two weeks or until ready to assemble the pie.

For the White Chocolate Chai Pumpkin Ganache

• Preheat the oven to 350 and spread the pumpkin puree into an even layer on a parchment lined cookie sheet.
• Roast the pumpkin for 30 minutes, or until it has thickened and is deeper in color.
• Let cool completely.
• Add the white chocolate chips to a large mixing bowl and set aside.
• In a medium saucepan, add the heavy cream, corn syrup, and butter. Heat until simmering, but not boiling.
• Pour the hot cream mixture over the white chocolate and let it sit for a minute to begin melting the chocolate, then whisk until smooth.
• Add the roasted pumpkin, cinnamon, and chai spice mix and whisk until smooth.
• You can make this up to 3 days in advance and store covered in the fridge until ready to assemble the pie. Just microwave the ganache for 20-30 seconds to reach a more pourable consistency when you’re ready to assemble.

For the Meringue

• Wait to make the meringue until the day you want to serve the pie. It will remain stable for several hours after making it, but will eventually start to lose its’ volume.
• Place a saucepan filled with a couple inches of water over medium heat.
• Place a glass bowl on top of the saucepan, making sure that the bowl isn’t touching the water. 
• Add the egg whites and sugars to the bowl and whisk until the sugar dissolves. You can test this by rubbing a small amount between your fingers – if you can’t feel any sugar granules, it’s ready.
• Transfer the egg white mixture to the bowl of your stand mixer. Make sure the bowl is completely clean and free from any oils or the egg whites will not whip up.
• Add the cream of tartar.
• Whisk on high until the mixture reaches soft peaks, then add the vanilla and salt and whisk until it reaches stiff peaks.
• Pile the meringue on top of the chilled pie and use a kitchen torch to toast it until golden brown.
• Serve cold.