1-Prepare the Pie Crust: Roll the pie dough into an 11-inch circle and place it into a 9-inch pie plate. Prick holes in the dough and refrigerate for 15-20 minutes. Preheat the oven to 425°F (220°C). Line the dough with foil and weights, then bake for 20 minutes.

2-Mix and Bake the Custard: After cooling for 5 minutes, remove the foil and weights and lower the oven temperature to 350°F (175°C). Heat the heavy cream, vanilla bean paste, and salt until steaming, but not boiling. Beat the egg yolks and sugar until thick and pale yellow, then slowly whisk the hot cream into the egg mixture to temper the eggs. Pour the custard into the baked pie shell and bake for 30-35 minutes until the center is just slightly jiggly. Allow the pie to cool to room temperature, cover lightly, and refrigerate for 12 hours.

3-Add the Finishing Touch: Before serving, sprinkle 2 1/2 tablespoons (31 grams) of granulated sugar evenly over the chilled pie and caramelize with a kitchen torch until deep amber. For optional garnishes, coat cranberries, sage, and rosemary with egg whites and granulated sugar, allowing them to dry before arranging on the pie. Break the caramelized sugar crust before slicing, and remember the recipe is ready in about 30 minutes prep plus 35 minutes cook time, with that chill period.